Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn
The Shelf-Life (SL) of peanut, soybean and corn blend extruded without (A) and with butylhydroxytoluol (B) and extract of Rosmarinum sp (C) was determined. Only B significativaly increased SL. In function of temperature would be defined by: A- SL = e -0.0465x + 5.1762, B- SL = e -0.0421x + 5.3332, C...
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| Format: | Article |
| Language: | English |
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MDPI AG
2000-03-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/5/3/524/ |
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doaj-882aa3abd5714bffb0e9cf95ea0249c22020-11-25T00:25:49ZengMDPI AGMolecules1420-30492000-03-015352452510.3390/50300524Shelf-Life of an Extruded Blend of Peanut, Soybean and CornC. A. GuzmánV. S. BustamanteThe Shelf-Life (SL) of peanut, soybean and corn blend extruded without (A) and with butylhydroxytoluol (B) and extract of Rosmarinum sp (C) was determined. Only B significativaly increased SL. In function of temperature would be defined by: A- SL = e -0.0465x + 5.1762, B- SL = e -0.0421x + 5.3332, C- SL = e -0.581x +5.626http://www.mdpi.com/1420-3049/5/3/524/n/a |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
C. A. Guzmán V. S. Bustamante |
| spellingShingle |
C. A. Guzmán V. S. Bustamante Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn Molecules n/a |
| author_facet |
C. A. Guzmán V. S. Bustamante |
| author_sort |
C. A. Guzmán |
| title |
Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn |
| title_short |
Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn |
| title_full |
Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn |
| title_fullStr |
Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn |
| title_full_unstemmed |
Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn |
| title_sort |
shelf-life of an extruded blend of peanut, soybean and corn |
| publisher |
MDPI AG |
| series |
Molecules |
| issn |
1420-3049 |
| publishDate |
2000-03-01 |
| description |
The Shelf-Life (SL) of peanut, soybean and corn blend extruded without (A) and with butylhydroxytoluol (B) and extract of Rosmarinum sp (C) was determined. Only B significativaly increased SL. In function of temperature would be defined by: A- SL = e -0.0465x + 5.1762, B- SL = e -0.0421x + 5.3332, C- SL = e -0.581x +5.626 |
| topic |
n/a |
| url |
http://www.mdpi.com/1420-3049/5/3/524/ |
| work_keys_str_mv |
AT caguzmaƒan shelflifeofanextrudedblendofpeanutsoybeanandcorn AT vsbustamante shelflifeofanextrudedblendofpeanutsoybeanandcorn |
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