Publications by authors named "Maria Siqueira de Lima"
Article Synopsis
- The study examined how different moisture levels and temperatures during extrusion affect the physical properties of breakfast cereals.
- The best-performing cereal was analyzed for its nutritional content and safety, revealing protein, fat, and fiber levels suitable for consumption.
- Sensory analysis indicated that the cereal was generally accepted by consumers, with potential for utilizing rice, passion fruit, and milk by-products in its production.
