Effect of extrusion variables in the physical characteristics of cookies prepared with whole rice (Oryza sativa L.) and black beans (Phaseolus vulgaris L.) flour.

Effect of extrusion variables in the physical characteristics of cookies prepared with whole rice (Oryza sativa L.) and black beans (Phaseolus vulgaris L.) flour.

SLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 70356.

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Bibliographic Details
Main Authors: MARQUES, G. A., MAGALHÃES, C. S., DELMAESTRO, J. N., OLIVEIRA, A. P. R., MATTOS, M. da C., CARVALHO, J. L. V. de, ASCHERI, J. L. R., SILVA, E. M. M.
Other Authors: G. A. Marques.; C. S. Magalhães; J. N. Delmaestro; A. P. R. Oliveira; MARIANA DA COSTA MATTOS, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; E. M. M. Silva.
Format: Separatas biblioteca
Language:English
eng
Published: 2017-12-08
Subjects:Black bean, Formulação e processamento de alimentos., cookies, extrusion.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081950
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