Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a singl...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300003 |
| País: | Brasil |
| Oai: | oai:scielo:S0101-20612013000300003 |