EFFECT OF EXTRUSION ON ESSENTIAL AMINO ACIDS PROFILE AND COLOR OF WHOLE-GRAIN FLOURS OF QUALITY PROTEIN MAIZE (QPM) AND NORMAL MAIZE CULTIVARS
Whole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids profile and color of the raw material used in the production of maize based extrudates. Flours were conditioned to 15...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Associação Brasileira de Milho e Sorgo
2004-04-01
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| Series: | Revista Brasileira de Milho e Sorgo |
| Subjects: | |
| Online Access: | http://rbms.cnpms.embrapa.br/index.php/ojs/article/view/84/85 |