Vol 2: Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk.Reportar como inadecuado



 Vol 2: Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk.


Vol 2: Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk. - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Descargar gratis o leer online en formato PDF el libro: Vol 2: Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk.
This article is from Food Science & Nutrition, volume 2.AbstractHydration kinetics of tef flour breakfast cereals extruded at barrel temperatures of 110, 130, and 150°C was investigated by hydrating them in water and whole milk at 25°C (±1°C). The normalized Weibull model described the rehydration characteristics of the extrudates in water and milk adequately (R2 = 0.98–0.99). Water absorption rate was significantly (P 



Autor: Solomon, W K

Fuente: https://archive.org/







Documentos relacionados