Some functional properties of extruded orange pulp and its effect on the quality of cookies

LWT

Volumn 38, Issue 3, 2005, Pages 213-220

  Larrea, M A ^a,b   Chang, Y K ^b   Martinez Bustos, F ^c  

^a UNIVERSIDAD NACIONAL JORGE BASADRE GROHMANN   (Peru)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c Nacional Libramiento Norponiente   (Mexico)

Author keywords

Cookies; Extrusion; Orange pulp; Swollen volume; Water absorption and solubility indexes

Indexed keywords

ABSORPTION; COMPACTION; EXTRUSION; FIBERS; FRUITS; MOISTURE; QUALITY CONTROL; RAW MATERIALS; THERMAL EFFECTS;

BARREL TEMPERATURE; BISCUITS; BRABENDER SINGLE EXTRUDERS; ORANGE PULP;

FOOD PRODUCTS;

ABSORPTION; COMPACTION; EXTRUSION; FIBERS; FOOD; FRUITS; MOISTURE;

TRITICUM AESTIVUM;

EID: 12344323929     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.05.014     Document Type: Article

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