Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates

Food Research International

Volumn 43, Issue 2, 2010, Pages 659-663

  Hood Niefer, Shannon D ^a   Tyler, Robert T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Extrusion expansion; Pea flour; Pea starch

Indexed keywords

BARREL TEMPERATURE; DIRECT EXPANSION; EXPANSION INDEX; EXTRUDATES; MOISTURE CONTENTS; PARTICLE DENSITIES; PEA STARCH; PHYSICOCHEMICAL CHARACTERISTICS; PROTEIN CONTENTS; SODIUM BICARBONATES;

AMINO ACIDS; BLENDING; EXTRUSION; FERMENTATION; MOISTURE; MOISTURE DETERMINATION; SODIUM; STARCH;

PROTEINS;

PISUM SATIVUM;

EID: 75149189472     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.033     Document Type: Article

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