Obtenção e caracterização nutricional de snacks de milho (Zea mays L.) e linhaça (Linum usitatissimum L.)

Obtenção e caracterização nutricional de snacks de milho (Zea mays L.) e linhaça (Linum usitatissimum L.)

O processo de cozimento por extrusão é uma técnica de grande importância para a indústria de alimentos, empregada na produção de snacks, cereais matinais, proteínas texturizadas, etc. Os snacks ou salgadinhos com base de milho são designados como alimentos desprovidos de valor nutricional, mas c...

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Bibliographic Details
Main Author:	Aurea Juliana Bombo
Other Authors:	Jose Alfredo Gomes Areas
Language:	Portuguese
Published:	Universidade de São Paulo 2006
Subjects:	Extrusão Linhaça Metodologia de superfície de resposta Snacks de alto valor nutricional Extrusion Flaxseed High nutritive snacks Surface response methodology
Online Access:	http://www.teses.usp.br/teses/disponiveis/6/6133/tde-23102006-115234/

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