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Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance.
Salvador-Reyes, Rebeca; Sampaio, Ulliana Marques; de Menezes Alves Moro, Thaísa; Brito, Aline Duarte Correa de; Behrens, Jorge; Campelo, Pedro H; Pedrosa Silva Clerici, Maria Teresa.
Afiliación
  • Salvador-Reyes R; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil.
  • Sampaio UM; Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru.
  • de Menezes Alves Moro T; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil.
  • Brito ADC; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil.
  • Behrens J; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil.
  • Campelo PH; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil.
  • Pedrosa Silva Clerici MT; School of Agrarian Science, Federal University of Amazonas, Manaus, Brazil.
J Sci Food Agric ; 103(2): 548-559, 2023 Jan 30.
Article en En | MEDLINE | ID: mdl-36054555
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Grano Comestible / Alimentos Especializados Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: Brasil
Texto completo
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PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Grano Comestible / Alimentos Especializados Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: Brasil