Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal.

Borah, Anjan; Lata Mahanta, Charu; Kalita, Dipankar

Borah, Anjan; Lata Mahanta, Charu; Kalita, Dipankar.

Afiliação

Borah A; Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India.
Lata Mahanta C; Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India.
Kalita D; Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India.

J Food Sci Technol ; 53(1): 221-32, 2016 Jan.

Article em En | MEDLINE | ID: mdl-26787944

Palavras-chave

Bhimkol; Carambola pomace; Extrusion; Feed moisture; Low-amylose rice; Seeded banana

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: J Food Sci Technol Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Índia

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google