Effect of screw configuration and raw material on some properties of barley extrudates

Journal of Food Engineering

Volumn 92, Issue 4, 2009, Pages 377-382

  Altan, Aylin ^a   McCarthy, Kathryn L ^b   Maskan, Medeni ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Barley; Extrusion cooking; Screw configuration

Indexed keywords

EXTRUSION;

BARLEY; BARLEY FLOURS; BREAKING STRENGTHS; BULK DENSITIES; EXTRUDATE; EXTRUDATES; FACTORIAL DESIGNS; SNACK FOODS; SPECIFIC MECHANICAL ENERGIES; TWIN-SCREW EXTRUSIONS; WATER ABSORPTION INDICES;

WATER ABSORPTION;

HORDEUM;

EID: 61349114211     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.12.010     Document Type: Article

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