Effect of specific mechanical energy on properties of extruded protein-starch mixtures

Cereal Chemistry

Volumn 79, Issue 3, 2002, Pages 429-433

  Gropper, Maoz ^a   Moraru, Carmen I ^a   Kokini, Jozef L ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION; GELATION; GLASS TRANSITION; PROTEINS; STARCH;

DEGREE OF GELATINIZATION; ENERGY VALUE; EXPOSED TO; EXTRUSION PROCESS; GLASS TRANSITION TEMPERATURE TG; MATRIX; MODELLING SYSTEMS; PROPERTY; SPECIFIC MECHANICAL ENERGY; STARCH GELATINIZATION;

MOLECULAR WEIGHT;

PROTEIN; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; GELATINIZATION; MODEL; MOLECULAR WEIGHT; NUTRITIONAL SCIENCE; PROTEIN ANALYSIS; SCANNING ELECTRON MICROSCOPY; TEMPERATURE;

EID: 0036095840     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.3.429     Document Type: Article

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