Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products

Journal of Food Science

Volumn 74, Issue 5, 2009, Pages

  Wojtowicz A ^a   Moscicki L ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Extrusion cooking; Microstructure; Precooked product quality; Texture

Indexed keywords

WATER;

ADHESION; ANALYSIS OF VARIANCE; ARTICLE; COLOR; COOKING; ELASTICITY; FLOUR; FOOD ANALYSIS; FOOD HANDLING; HARDNESS; HUMAN; METHODOLOGY; PHYSICAL CHEMISTRY; PHYSIOLOGY; SOLUBILITY; TASTE; TIME; WHEAT;

ADHESIVENESS; ANALYSIS OF VARIANCE; CHEMISTRY, PHYSICAL; COLOR; COOKING; ELASTICITY; FLOUR; FOOD ANALYSIS; FOOD HANDLING; HARDNESS; HUMANS; SOLUBILITY; TASTE; TIME FACTORS; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 66049125891     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01168.x     Document Type: Article

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