Extruded puffed functional ingredient with oat bran and soy flour

LWT

Volumn 44, Issue 4, 2011, Pages 933-939

  Lobato, L P ^a   Anibal, D ^a   Lazaretti, M M ^a   Grossmann, M V E ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Corn starch; Dietary fiber; Extrusion cooking; Mixture design; Vegetable protein

Indexed keywords

COOKING; EXPANSION; EXTRUSION; MIXTURES; MOISTURE; PETROLEUM RESERVOIR EVALUATION; PROTEINS; STARCH; TEXTURES;

CORN STARCH; DIETARY FIBERS; FUNCTIONAL INGREDIENT; MIXTURE DESIGN; PROCESSING CONDITION; PROCESSING TECHNIQUE; TEXTURAL PROPERTIES; VEGETABLE PROTEIN;

PRODUCT DESIGN;

GLYCINE MAX; ZEA MAYS;

EID: 78751706400     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.013     Document Type: Article

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