Effects of popping and extrusion processes on some hydration properties of amaranth
The effects of popping and extrusion processes on some of the hydration properties of Amarantus cruentus, which had already been degermed and dehulled, are discussed. Response surface methodology was used to analyse the effect of process variables (temperature and moisture) on hydration properties,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Brazilian Society of Chemical Engineering
2002-12-01
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| Series: | Brazilian Journal of Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322002000400006 |