Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process

This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential...

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Detalles Bibliográficos
Autores principales: Castellanos-Gallo, Lilisbet, Galicia-García, Tomás, Estrada-Moreno, Iván, Mendoza-Duarte, Mónica, Márquez-Meléndez, Rubén, Portillo-Arroyo, Beatriz, Soto-Figueroa, Cesar, Leal-Ramos, Yarely, Sanchez-Aldana, Daniela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651392/
https://www.ncbi.nlm.nih.gov/pubmed/31269663
http://dx.doi.org/10.3390/molecules24132430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651392/
https://www.ncbi.nlm.nih.gov/pubmed/31269663
http://dx.doi.org/10.3390/molecules24132430

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