Functional properties of corn and corn-lentil extrudates

Food Research International

Volumn 43, Issue 2, 2010, Pages 609-616

  Lazou, Andriana ^a   Krokida, Magdalini ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Extrusion cooking; Lentil; Oil absorption; Water absorption; Water solubility

Indexed keywords

CORN FLOUR; EXTRUDATES; EXTRUSION CONDITIONS; EXTRUSION TEMPERATURES; FEED-RATES; FUNCTIONAL PROPERTIES; INDUSTRIAL USE; LENTIL; MOISTURE CONTENTS; OIL ABSORPTION; WATER ABSORPTION INDEX; WATER SOLUBILITIES; WATER SOLUBILITY INDEX;

EXTRUSION; INDUSTRIAL APPLICATIONS; MOISTURE DETERMINATION; PRINCIPAL COMPONENT ANALYSIS; SOLUBILITY; TERNARY SYSTEMS; WATER CONTENT;

WATER ABSORPTION;

LENS CULINARIS; ZEA MAYS;

EID: 75149119640     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.017     Document Type: Article

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