[Effect of malting and thermoplastic extrusion on the technologic quality of soybean-derived products].

Abstract

Seeds of soybean cultivar BR 16 were submitted to malting for 24 and 48 hours and to extrusion originating flakes used as ingredient to make biscuits which were chemically and sensorially evaluated. Macronutrient composition did not show any relevant modification presenting only a small decrease in carbohydrates and increase in the relative lipid… (More)

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Cite this paper

@article{Trugo1998EffectOM, title={[Effect of malting and thermoplastic extrusion on the technologic quality of soybean-derived products].}, author={Luiz Carlos Trugo and Claudia W. Carvalho and Marcela Pinto and Linda Cabral and R C Modesta}, journal={Archivos latinoamericanos de nutricion}, year={1998}, volume={48 2}, pages={169-74} }