Effects of corn meal, vital wheat gluten, high amylose starch and extrusion parameters on technological properties of wheat-based extruded breading

Journal of Food Quality

Volumn 29, Issue 3, 2006, Pages 229-251

  Acioli Moura, Ricardo ^a   Chang, Yoon Kil ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

EID: 33744513638     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2006.00070.x     Document Type: Article

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