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.creatorValim, Maria Filomena Claret Fernandes de Aguiar
dc.creatorBatistuti, José Paschoal
dc.date2014-05-27T11:19:56Z
dc.date2016-10-25T18:16:33Z
dc.date2014-05-27T11:19:56Z
dc.date2016-10-25T18:16:33Z
dc.date2000-09-01
dc.date.accessioned2017-04-06T00:57:37Z
dc.date.available2017-04-06T00:57:37Z
dc.identifierArchivos Latinoamericanos de Nutricion, v. 50, n. 3, p. 270-273, 2000.
dc.identifier0004-0622
dc.identifierhttp://hdl.handle.net/11449/66243
dc.identifierhttp://acervodigital.unesp.br/handle/11449/66243
dc.identifierS0004-06222000000300009
dc.identifierWOS:000166129900009
dc.identifier2-s2.0-17444454325
dc.identifierhttp://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0004-06222000000300009&lng=es&nrm=iso&tlng=pt
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/887854
dc.descriptionThe 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.rightsinfo:eu-repo/semantics/openAccess
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.typeOtro


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