Effect of processing conditions on some functional characteristics of extrusion-cooked cassava starch/wheat gluten blends

Journal of the Science of Food and Agriculture

Volumn 82, Issue 8, 2002, Pages 924-930

  Hashimoto, Jorge Minoru ^a   Nabeshima, Elizabeth Harumi ^a   Cintra, Helio Spinelli ^a   Dias, Ivaro Renato Guerra ^a   Bustos, Fernando Martnez ^b   Chang, Yoon Kil ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Blends; Cassava starch; Extrusion; Moisture; Temperature; Wheat gluten

Indexed keywords

FOOD PROCESSING; FOOD SCIENCE; STARCH; WHEAT;

MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 0036271417     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1123     Document Type: Article

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