Physical and sensory characteristics of extruded products made from two oat lines with different β-glucan concentrations

Cereal Chemistry

Volumn 83, Issue 6, 2006, Pages 692-699

  Yao, Ni ^a   Jannink, Jean Luc ^a   Alavi, Sajid ^b   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION;

%MOISTURE; BILE ACID BINDINGS; BREAKFAST CEREALS; CONDITION; EXTRUDED PRODUCTS; GLUCANS; IN-VITRO; PHYSICAL CHARACTERISTICS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES;

MOISTURE;

AVENA; AVENA SATIVA;

EID: 33845230878     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0692     Document Type: Article

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