Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour

Baked foams made with plantain flour (PF) and sugarcane fiber (SF) were characterized by calorimetric, mechanical, physicochemical and structural techniques in order to assess the results induced by different sugarcane concentrations and fiber size on the structure of baked foams. The addition of SF...

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Detalles Bibliográficos
Autores principales: Román-Moreno, José L., Radilla-Serrano, Guadalupe P., Flores-Castro, Alejandra, Berrios, José De J., Glenn, Gregory, Salgado-Delgado, Areli, Palma-Rodríguez, Heidi M., Vargas-Torres, Apolonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7495108/
https://www.ncbi.nlm.nih.gov/pubmed/32984614
http://dx.doi.org/10.1016/j.heliyon.2020.e04927

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7495108/
https://www.ncbi.nlm.nih.gov/pubmed/32984614
http://dx.doi.org/10.1016/j.heliyon.2020.e04927

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