Effect of extrusion process variables on physical and chemical properties of extruded oat products

Plant Foods for Human Nutrition

Volumn 54, Issue 4, 1999, Pages 315-325

  Gutkoski, L C ^a   El Dash, A A ^b  

^a UNIVERSITY OF PASSO FUNDO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Extrusion; Moisture; Oats (Avena sativa L.); Temperature

Indexed keywords

WATER;

ABSORPTION; ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; HUMAN; OAT; SOLUBILITY; SPECTROPHOTOMETRY; STATISTICAL MODEL; TEMPERATURE; VISCOSITY;

ABSORPTION; AVENA SATIVA; COLOR; FOOD HANDLING; HUMANS; LINEAR MODELS; SOLUBILITY; SPECTROPHOTOMETRY; TEMPERATURE; VISCOSITY; WATER;

AVENA; AVENA SATIVA;

EID: 0033490377     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008101209353     Document Type: Article

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