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- W2571604120 abstract "Abstract Given the broad acceptance of extruded products in Brazil and the nutritional quality of rice and brewer's spent grain (BSG), this study aimed at evaluating the effect of extrusion temperature (100–160 °C) and amount of BSG (0–30% db) on physical properties of puffed snacks. Extrusion was carried out using a twin-screw extruder. A factorial design was proposed with two factors, temperature and BSG content, and three center points in order to analyze their influence on some response variables, such as specific mechanical energy (SME) input, output, frequency of structural ruptures, average specific force of ruptures, average puncture force and crispness work. SME input decreased significantly (P" @default.
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- W2571604120 date "2017-06-01" @default.
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- W2571604120 title "Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice" @default.
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- W2571604120 doi "https://doi.org/10.1016/j.lwt.2017.01.035" @default.
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