Development and characterization of extruded pellets of whole potato (Solanum tuberosum L.) flour expanded by microwave heating

Cereal Chemistry

Volumn 84, Issue 2, 2007, Pages 137-144

  Bastos Cardoso, Isabela ^a   Zazueta Morales, José De J ^b   Martínez Bustos, Fernando ^c   Kil Chang, Yoon ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^c DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

FREQUENCY MODULATION; MICROWAVE HEATING; PELLETIZING; STARCH; VISCOSITY;

CENTRAL COMPOSITE; CLASSIFIEDS; FIBERS CONTENT; FUNCTIONAL PROPERTIES; LARGE VOLUMES; LATIN AMERICANS; MICROWAVE-HEATING; POTATO FLOUR; SOLANUM TUBEROSUM L; STARCH CONTENTS;

LUMINANCE;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 34247338834     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-2-0137     Document Type: Article

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