The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

Food Chemistry

Volumn 114, Issue 1, 2009, Pages 226-232

  Stojceska, Valentina ^a   Ainsworth, Paul ^a   Plunkett, Andrew ^a   Ibanoǧlu, Şenol ^b  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^b GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Antioxidants; Brewer's spent grain; Extrusion; Ready to eat snacks; Red cabbage trimmings; Total dietary fibre

Indexed keywords

EID: 58149505971     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.043     Document Type: Article

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