Autor:
Guevara Guerrero, Beatriz
Montero-Montero, Juan Carlos
Fernández Quintero, Alejandro
Rivera-Agredo, Yenny Jovana
Ospina-Patiño, Bernardo
Gallego-Castillo, Sonia
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. Th...
Enlace original:
https://cgspace.cgiar.org/handle/10568/105738
Guevara Guerrero, Beatriz
,
Montero-Montero, Juan Carlos
,
Fernández Quintero, Alejandro
,
Rivera-Agredo, Yenny Jovana
,
Ospina-Patiño, Bernardo
,
Gallego-Castillo, Sonia
,
[Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice = Valoración del efecto de inclusión de salvado de maíz y arroz en la extrusión de un producto formulado con harinas de maíz de alta calidad proteica y de arroz biofortificado con zinc]
,
Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice = Valoración del efecto de inclusión de salvado de maíz y arroz en la extrusión de un producto formulado con harinas de maíz de alta calidad proteica y de arroz biofortificado con zinc
