01415nam a2200193 a 450000100080000000500110000800800410001910000260006024501290008626002010021550000460041652006140046265000140107665000270109070000260111770000270114370000290117070000220119921681842024-10-30       2024    bl uuuu     u00u1 u    #d1 aCARVALHO, C. W. P. de  aExtrusion cooking impact on blends of cereals and pulses whole grain gluten-free flours for breading.h[electronic resource]  aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 469-470.c2024  aRef. 4.13.18. P.13.018. IUFoST. 8-12 set.  aThe demand for plant-based products with high nutritional value is growing. Pre-cooked refined flours has been used a main ingredient for breading of deep fried products, which compromise the nutritional value of the final product in terms of oil uptake. Blend of whole grains of cereals and pulses are known to improve nutritional value, due to aminoacid balance among others benefits. Extrusion cooking is a technique that allows well mixed food sources with specific functional properties. This study aimed to assess the impact of the extrusion cooking on blends of varied proportion of cereals and pulses.  aExtrusão  aTecnologia de Alimento1 aCHUQUI-PAULINO, F. J.1 aHIDALGO CHÁVEZ, D. W.1 aVARGAS-SOLÓRZANO, J. W.1 aASCHERI, J. L. R.