Structural and textural characterization of corn-lentil extruded snacks

Journal of Food Engineering

Volumn 100, Issue 3, 2010, Pages 392-408

  Lazou, Andriana ^a   Krokida, Magdalini ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Extrusion cooking; Lentil flour; Quality; Sensory evaluation; Structure; Texture

Indexed keywords

APPARENT DENSITY; CORN FLOUR; EXPANSION RATIO; EXTRUDED SNACKS; EXTRUSION CONDITIONS; EXTRUSION TEMPERATURES; FEED COMPOSITIONS; FEED-RATES; FLOUR QUALITY; MACROSTRUCTURES; MODULUS OF ELASTICITY; MOISTURE CONTENTS; POWER MODEL; PROCESS CONDITION; QUALITY; QUALITY CHARACTERISTIC; SENSORY EVALUATION; TEXTURAL CHARACTERISTIC; TEXTURAL CHARACTERIZATION; TEXTURAL PROPERTIES;

EXTRUSION; MOISTURE; MOISTURE DETERMINATION; TEXTURES;

QUALITY CONTROL;

LENS CULINARIS; ZEA MAYS;

EID: 77953609958     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.024     Document Type: Article

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