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Characterization of pre-gelatinized rice and bean flour
2013
Food Science and Technology
The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 °C, 40 °C, and 70 °C; screw speed of 177 rpm; feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed:
doi:10.1590/s0101-20612013005000049
fatcat:4iuzkrxybnar3ljq22wc4x4cle