Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity

Journal of Food Engineering

Volumn 87, Issue 3, 2008, Pages 333-340

  Pérez, Adrián A ^a   Drago, Silvina R ^a   Carrara, Carlos R ^a   De Greef, Dardo M ^a   Torres, Roberto L ^a   González, Rolando J ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Endosperm hardness; Extrusion; Maize; Soybean; Texture

Indexed keywords

CONCENTRATION (PROCESS); EXTRUSION; FOOD PRODUCTS; MOISTURE DETERMINATION; TEXTURES; VISCOSITY MEASUREMENT;

ENDOSPERM HARDNESS; EXTRUSION TEMPERATURE; MAIZE; SOYBEANS;

CROPS;

GLYCINE MAX; ZEA MAYS;

EID: 40049094625     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.008     Document Type: Article

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