Physical-chemical and sensory quality of cassava extruded snack added with Hibiscus Sabdariffa L.

Chemical Engineering Transactions

Volumn 49, Issue , 2016, Pages 403-408

  Chinellato, Mariana M ^a   Conegero, Juliana ^a   Marques, Diego R ^a   Oliveira, Dalany M ^a   Clemente, Edmar ^a   Monteiro, Antonio R G ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; CEREAL PRODUCTS; EXTRUDERS;

ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; CONSUMER ACCEPTABILITY; EXTRUDED PRODUCTS; HIBISCUS SABDARIFFA; PHENOLIC COMPOUNDS; SENSORY QUALITIES; SINGLE SCREW EXTRUDER;

PLANTS (BOTANY);

EID: 84969504873     PISSN: None     EISSN: 22839216     Source Type: Journal    
DOI: 10.3303/CET1649068     Document Type: Article

References (28)

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