Rheological Characteristics Of Extrudates From Corn Semolina Enriched With Tapioca Flour
نویسندگان
چکیده
منابع مشابه
Rheological and nutritional properties of legumes incorporated corn extrudates
Rheological and nutritional properties of corn based extrudates incorporated with selected dehulled legumes (black gram, green gram, lentil and peas) made using low cost collet extruder at 5%, 10% and 15% levels were studied. There was a decreasing trend of all viscosity properties and degree of gelatinization with increase in legumes incorporation level. With increase in legumes incorporation,...
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ژورنال
عنوان ژورنال: Emirates Journal of Food and Agriculture
سال: 2016
ISSN: 2079-052X
DOI: 10.9755/ejfa.2016-03-230