Oat hulls treated with alkaline hydrogen peroxide associated with extrusion as fiber source in cookies

Ciencia e Tecnologia de Alimentos

Volumn 26, Issue 1, 2006, Pages 123-126

  Galdeano, Melícia Cintia ^a   Grossmann, Maria Victória Eiras ^b  

^a Ciência e Tecnologia de Alimentos   (Brazil)

^b Rodovia Celso Garcia Cid s/n   (Brazil)

Author keywords

Dietary fiber; Modified oat hulls; Sensory analysis

Indexed keywords

TRITICUM AESTIVUM;

EID: 33646741962     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612006000100021     Document Type: Article

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