The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours

Food Research International

Volumn 37, Issue 5, 2004, Pages 517-525

  Faraj, A ^a   Vasanthan, T ^a   Hoover, R ^b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Barley flour; Drying; Extrusion cooking; Refrigeration; Resistant starch

Indexed keywords

ENZYMES; EXTRUSION; GRAIN (AGRICULTURAL PRODUCT); HEAT TREATMENT; MOISTURE;

EXTRUSION COOKING; RESISTANT STARCH FORMATION;

STARCH;

HORDEUM VULGARE SUBSP. VULGARE; PHOENIX;

EID: 2542565779     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2003.09.015     Document Type: Article

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