A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process

Journal of Food Engineering

Volumn 34, Issue 1, 1997, Pages 15-32

  Singh, Narpinder ^a,b   Smith, Andrew C ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AVENA; TRITICUM AESTIVUM;

COMPOSITION EFFECTS; LIPIDS; MATHEMATICAL MODELS; MOISTURE; POLYNOMIALS; PRESSURE EFFECTS; SOLUBILITY; STARCH; THERMAL EFFECTS; VEGETABLE OILS; WATER ABSORPTION;

SPECIFIC MECHANICAL ENERGY; WATER ABSORPTION INDEX (WAI); WATER SOLUBILITY INDEX (WSI); WHEAT GERM OIL;

FOOD PROCESSING;

EID: 0031248997     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(97)00069-1     Document Type: Article

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