Effect of sucrose on the textural properties of corn and wheat extrudates

Carbohydrate Polymers

Volumn 64, Issue 1, 2006, Pages 1-8

  Mezreb, K ^a   Goullieux, A ^a   Ralainirina, R ^b   Queneudec, M ^a  

^a Département Génie Electrique et Informatique Industrielle   (France)

^b Centre de Valorisation des Glucides et des Produits Naturels (CVG PN)   (France)

Author keywords

Corn; Expansion; Structure; Sucrose; Texture; Wheat

Indexed keywords

CELLS; DEGRADATION; EXPANSION; IMAGE ANALYSIS; MOLECULAR BIOLOGY; STRUCTURE (COMPOSITION); SUGAR (SUCROSE); TEXTURES;

CELL SIZE; EXTRUDATES; MOLECULAR DEGRADATION; TWIN-SCREW EXTRUSION;

BIOCHEMISTRY;

CELLS; CORN; CORN STARCH; FLOUR; SUCROSE; WHEAT; WHEAT STARCH;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 33745088614     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2005.09.007     Document Type: Article

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