Effect of some emulsifiers on the structure of extrudates with high content of fat

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1351-1358

  De Pilli, Teresa ^a   Carbone, Barbara F ^a   Fiore, Anna G ^a   Severini, Carla ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Almond; Emulsifier; Extrusion; Fatty flour; Sucrose esters

Indexed keywords

ADDITIVES; EMULSIONS; EXTRUSION; FATTY ACIDS; FOOD PROCESSING;

ALMOND; EMULSIFIERS; FATTY FLOUR; SUCROSE ESTERS;

FOOD PRODUCTS;

PRUNUS DULCIS; TRITICUM AESTIVUM;

EID: 33750951881     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.054     Document Type: Article

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