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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

PRIETO M, Judith; MENDEZ M, María A; ROMAN G, Alma D  and  PRIETO G, Francisco. COMPARATIVE STUDY OF CHEMISTRY AND PHYSICS CHARACTERISTICS OF KELLOGG'S CEREALS. Rev. chil. nutr. [online]. 2005, vol.32, n.1, pp.48-59. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182005000100006.

A comparative study of physic and chemical characteristics of three varieties of Kellogg's cereals for breakfast, of rice (Special K), maize (Zucaritas) and wheat (All Brand) was made, and compared with the specifications given by the manufacturer. It was stated that small differences exist that can be due to the time passed from their elaboration. It was possible to be studied by techniques of diffraction Lasser ray the distribution and sizes of particles in suspension of these cereals, corresponding to grains of starch and fat particles, denoting itself a difference between the varieties. These, can be effective for later studies by techniques of thermal analysis, that allow to predict of fast and dynamic form, times of life of these products and dates of lapsing

Keywords : Cereals for breakfast; rice; maize; wheat.

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