CHEMICAL AND MORPHOLOGICAL EVALUATION OF STARCHES FROM LEGUMES AND APPLICATION OF THE EXTRACTION RESIDUES IN EXPANDED EXTRUDED SNACKS
Starches from legumes (carioca bean, white bean and chickpea) were extracted, aiming at their chemical and morphological characterization, as well as evaluating the use ofthe extraction residues to elaborate expanded extruded snacks. The analyses carried out for the starches and their respectiv...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Universidade Estadual Paulista
2012-04-01
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Series: | Alimentos e Nutrição |
Subjects: | |
Online Access: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1758/1758 |