Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)

This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubil...

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Detalles Bibliográficos
Autores principales: Anchondo-Trejo, Cecilia, Loya-Carrasco, Jaime Alonso, Galicia-García, Tomás, Estrada-Moreno, Iván, Mendoza-Duarte, Mónica, Castellanos-Gallo, Lilisbet, Márquez-Meléndez, Rubén, Portillo-Arroyo, Beatriz, Soto-Figueroa, Cesar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795766/
https://www.ncbi.nlm.nih.gov/pubmed/33374385
http://dx.doi.org/10.3390/molecules26010054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795766/
https://www.ncbi.nlm.nih.gov/pubmed/33374385
http://dx.doi.org/10.3390/molecules26010054

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