Propriedades físico-químicas e avaliação sensorial de farinha mista de arroz e soja pré-cozida por extrusão
Palabras clave:
farinha extrusada, arroz pré-cozido, soja desengordurada, avaliação sensorial, propriedades viscoamilográficasResumen
Rice flour, substituted up to 40% with defatted soy flour, was subjected to a hydrothermal extrusion process and the products analysed for both physico-chemical and organoleptic properties.
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