GLUTEN-FREE EXTRUDED SNACKS MADE FROM LENTIL-BASED FORMULATIONS FORTIFIED WITH DIETARY FIBERS
Food Processing
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42154
Publications in other proceedings
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slaca-2017
Physicochemical properties and sensory analysis of extruded with Jackfruit (Artocarpus heterophyllus L.) seed flour, Pinto Bean (Phaseolus vulgaris L) and Yellow Corn (Zea Mays L)
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slaca-2017
PROPRIEDADES REOLÓGICAS E ANTIOXIDANTES DO RESÍDUO EXTRUSADO DE JABUTICABA FERMENTADA E NÃO FERMENTADA
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slaca-2013
PARTIAL CHARACTERIZATION OF SUGAR-SNAP COOKIES FORMULATED WITH ADDED PREBIOTICS: GALACTOOLIGOSACCHARIDE (GOS), FRUCTOOLIGOSACCHARIDE (FOS) AND INULIN
