Efeito da extrusão termoplástica no teor de usina disponível da farinha desengordurada de grão-de-bico (Cicer arietinum, L.)

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:19:56Z
dc.date.accessioned2022-10-05T17:42:04Z
dc.date.available2014-05-27T11:19:56Z
dc.date.available2022-10-05T17:42:04Z
dc.date.created2014-05-27T11:19:56Z
dc.date.issued2000-09-01
dc.identifierArchivos Latinoamericanos de Nutricion, v. 50, n. 3, p. 270-273, 2000.
dc.identifier0004-0622
dc.identifierhttp://hdl.handle.net/11449/66243
dc.identifierS0004-06222000000300009
dc.identifierWOS:000166129900009
dc.identifier2-s2.0-17444454325
dc.identifier6406973152069497
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3916056
dc.description.abstractThe aim of this research was to evaluate lysine availability of chickpea (Cicer arietinum, L.) flour submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). It was verified that extrusion treatments reduced available lysine by 58% and 55% at 13% and 18% feed moisture levels. The major lysine loss, 71%, was verified at 27% feed moisture level.
dc.languagepor
dc.relationArchivos Latinoamericanos de Nutrición
dc.relation0.358
dc.relation0,179
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectChickpea
dc.subjectLysine availability
dc.subjectThermoplastic extrusion
dc.subjectlysine
dc.subjectanalysis of variance
dc.subjectfood handling
dc.subjectmedicinal plant
dc.subjectAnalysis of Variance
dc.subjectFabaceae
dc.subjectLysine
dc.titleEfeito da extrusão termoplástica no teor de usina disponível da farinha desengordurada de grão-de-bico (Cicer arietinum, L.)
dc.typeArtigo


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