Characteristics of effect of temperature and moisture on lentil based extruded expanded product and process optimisation

Journal of Food Science and Technology

Volumn 40, Issue 6, 2003, Pages 597-605

  Banerjee, Soumitra ^a   Ghosh, Amit ^a   Chakraborty, Pratap ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Emulsion activity index; Expansion ratio; Extrusion; Langmuir film balance; Protein solubility; Scanning electron micrographs

Indexed keywords

AMINO ACIDS; EMULSIONS; GRAIN (AGRICULTURAL PRODUCT); HIGH TEMPERATURE APPLICATIONS; MOISTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SYNTHESIS (CHEMICAL);

EMULSION ACTIVITY INDEX; EXPANSION RATIO; LANGMUIR FILM BALANCE; PROTEIN SOLUBILITY; SCANNING ELECTRON MICROGRAPHS;

FOOD PRODUCTS;

LENS CULINARIS;

EID: 2542478218     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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