Development of extruded mixed flours based on corn flour, yeast derivates and casein

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2002-05, Vol.22 (2)
Main Authors: Alvim, I.D, Sgarbieri, V.C, Chang, Y.K
Format: Article
Language:Portuguese
Subjects:
ALIMENTA?O
CARBOIDRATO
CASE+NA
CINZA
CONTENIDO DE HUMEDAD
CORN FLOUR
EXTRUSION
EXTRUS¦O
FARINE DE MAIS
FARINHA
FIBRA VEGETAL
FUB
HARINA DE MAIZ
LEVADURA
LEVEDURA
LEVURE
LIP+DIO
MAIS
MAIZ
MAIZE
MILHO
MOISTURE CONTENT
PROTE+NA BRUTA
TENEUR EN EAU
TEOR DE UMIDADE
VISCOSIDADE
YEASTS
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ISSN:0101-2061
1678-457X