Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia
The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical proper...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN ES |
| Publicado: |
Universidad De La Salle Bajío
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/1a4bf4b57a084e5c84150902366aa8ce |
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