Instant blend from cassava derivatives produced by extrusion

Instant blend from cassava derivatives produced by extrusion

ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate th...

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Bibliographic Details
Main Authors: Fernanda Rossi Moretti Trombini, Martha Maria Mischan, Magali Leonel
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2016-03-01
Series:Ciência Rural
Subjects:
folhas
amido
cor
absorção de água
viscosidade
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300573&lng=en&tlng=en

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