Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks
Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was car...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2012
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| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400028 |
| País: | Brasil |
| Oai: | oai:scielo:S0101-20612012000400028 |