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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 1

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Research Article

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)

Emilce Elina LlopartInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del LitoralArgentina;CONICET Av. Rivadavia 1917 - 3° Piso - Buenos Aires, C1033AAJArgentina

Silvina Rosa DragoInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del LitoralArgentina;CONICET Av. Rivadavia 1917 - 3° Piso - Buenos Aires, C1033AAJArgentinaCorrespondence[email protected]

Dardo Mario De GreefInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del LitoralArgentina

Roberto Luis TorresInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del LitoralArgentina

Rolando José GonzálezInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del LitoralArgentina

Pages 34-41 | Received 13 Mar 2013, Accepted 18 Aug 2013, Published online: 24 Sep 2013

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https://doi.org/10.3109/09637486.2013.836737
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