Nutritive value of extruded corn meal
2007
Filipović, S., Institute for Food Technology, Novi Sad (Serbia) | Sakač, M., Institute for Food Technology, Novi Sad (Serbia) | Filipović, J., Institute for Food Technology, Novi Sad (Serbia) | Kormanjoš, Š., Institute for Food Technology, Novi Sad (Serbia) | Savković, T., Institute for Food Technology, Novi Sad (Serbia)
According to the Buhler mill procedure and with the application of dry processing methods, enriched corn meal with increased oil, protein and moisture content (between 14-14.5%) is obtained, thus reducing shelf life of the product. Extrusion process improves nutritive value of corn meal, through moisture content reduction, enhances physico-chemical and hygienic properties and increases sensory value of extrudate.
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