Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Postgraduate program in food science and technology of the Federal Rural University of Rio de Janeiro (UFRRJ)

Laís Martins Fontoura

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EFFECTS OF THERMOPLASTIC EXTRUSION ON THE PASTE VISCOSITY, SOLUBILITY AND ABSORPTION OF BROWN RICE (ORYZA SATIVA L.) AND BLACK BEANS (PHASEOLUS VULGARIS L.) FLOUR
Chemical and physicochemical characterization of food (FQ)

Gleicyane de Almeida Marques ¹ ; Camila Soares Magalhães ¹ ; Laís Martins Fontoura ² ; Arturo Meléndez Arévalo ² ; José Luís Ramirez Ascheri ³ ; ERIKA MADEIRA MOREIRA DA SILVA ¹

¹ Postgraduate Program in Nutrition and Health - Federal University of Espírito Santo (UFES) ;

² Postgraduate program in food science and technology of the Federal Rural University of Rio de Janeiro (UFRRJ) ;

³ Embrapa Food Agroindustry – CTAA, Rio de Janeiro

extrusion

viscosity

black bean

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70357

Co-authors (5)