Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour

LWT

Volumn 44, Issue 9, 2011, Pages 1915-1921

  Menegassi, Bruna ^a   Pilosof, Ana M R ^b   Arêas, José A G ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Amaranth flour; Hydration properties; Thermal properties; Thermoplastic extrusion

Indexed keywords

EXTRUSION; SOLUBILITY; THERMODYNAMIC PROPERTIES;

AMARANTH FLOUR; CHEMICAL COMPOSITIONS; EXTRUSION CONDITIONS; EXTRUSION PROCESS; HYDRATION PROPERTIES; SOLUBILITY IN WATERS; THERMOPLASTIC EXTRUSION; VISCOUS BEHAVIORS;

WATER ABSORPTION;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS; BOVINE RESPIRATORY SYNCYTIAL VIRUS;

EID: 79959282122     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.04.008     Document Type: Article

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