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Desarrollo y caracterizacion de hoju...

Perez Suarez, Widalys.

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Desarrollo y caracterizacion de hojuelas de desayuno de harina de platano listas para comer (Spanish text).

Record Type:	Electronic resources : Monograph/item
Title/Author:	Desarrollo y caracterizacion de hojuelas de desayuno de harina de platano listas para comer (Spanish text)./
Author:	Perez Suarez, Widalys.
Description:	71 p.
Notes:	Source: Masters Abstracts International, Volume: 43-04, page: 1175.
Contained By:	Masters Abstracts International43-04.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1424985
ISBN:	0496925148

Desarrollo y caracterizacion de hojuelas de desayuno de harina de platano listas para comer (Spanish text).
Perez Suarez, Widalys.

Desarrollo y caracterizacion de hojuelas de desayuno de harina de platano listas para comer (Spanish text). - 71 p.

Source: Masters Abstracts International, Volume: 43-04, page: 1175.

Thesis (M.S.)--University of Puerto Rico, Mayaguez (Puerto Rico), 2005.

The objective of this investigation was to develop plantain cereal flakes consisting of two flour particle sizes, 255mum and 355 mm, and three different percents of gluten: 10%, 15% and 20%. The plantain flakes were developed using a pasta extruder. The flake size fluctuated between 19.37 min and 19.55 mm. The thickness of the flakes fluctuated between 2.77 mm and 2.80 mm. The brittleness of the flakes varied between 3655.14 g and 5201.33 g. The ash percent of the plantain flakes was 2.30. The fat content varied between 0.23% and 0.27%. The protein content varied between 9.30% and 15.68% and the moisture content varied between 8.12% and 10.88%. The flakes made with the fine flour portion (255mum) presented the highest moisture content. The fat and protein content of plantain flakes increased as the gluten percent in the formulation increased.

ISBN: 0496925148Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Desarrollo y caracterizacion de hojuelas de desayuno de harina de platano listas para comer (Spanish text).
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020 $a 0496925148
035 $a (UnM)AAI1424985
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040 $a UnM $c UnM
100 1 $a Perez Suarez, Widalys. $3 1937847
245 1 0 $a Desarrollo y caracterizacion de hojuelas de desayuno de harina de platano listas para comer (Spanish text).
300 $a 71 p.
500 $a Source: Masters Abstracts International, Volume: 43-04, page: 1175.
500 $a Adviser: Guillermo Colon Burgos.
502 $a Thesis (M.S.)--University of Puerto Rico, Mayaguez (Puerto Rico), 2005.
520 $a The objective of this investigation was to develop plantain cereal flakes consisting of two flour particle sizes, 255mum and 355 mm, and three different percents of gluten: 10%, 15% and 20%. The plantain flakes were developed using a pasta extruder. The flake size fluctuated between 19.37 min and 19.55 mm. The thickness of the flakes fluctuated between 2.77 mm and 2.80 mm. The brittleness of the flakes varied between 3655.14 g and 5201.33 g. The ash percent of the plantain flakes was 2.30. The fat content varied between 0.23% and 0.27%. The protein content varied between 9.30% and 15.68% and the moisture content varied between 8.12% and 10.88%. The flakes made with the fine flour portion (255mum) presented the highest moisture content. The fat and protein content of plantain flakes increased as the gluten percent in the formulation increased.
590 $a School code: 0553.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a University of Puerto Rico, Mayaguez (Puerto Rico). $3 1017811
773 0 $t Masters Abstracts International $g 43-04.
790 1 0 $a Colon Burgos, Guillermo, $e advisor
790 $a 0553
791 $a M.S.
792 $a 2005
793 $a Spanish
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1424985