Effects of extrusion process variables on quality properties of wheat-ginseng extrudates

International Journal of Food Properties

Volumn 14, Issue 4, 2011, Pages 914-925

  Chang, Yoon H ^a   Ng, Perry K W ^a  

^a Michigan State University   (United States)

Author keywords

Extrusion processing; Ginseng powder; Pasting properties; Thermal properties; Wheat flour

Indexed keywords

BARREL TEMPERATURE; EXPANSION RATIO; EXTRUDATES; EXTRUSION PROCESS; EXTRUSION PROCESSING; FULL FACTORIAL; GINSENG POWDER; L/D RATIO; PASTING PROPERTY; PEAK VISCOSITIES; QUALITY PROPERTIES; RAPID VISCO ANALYZERS; SCREW SPEED; STARCH DEGRADATION; TRANSITION PEAKS; TWIN SCREW EXTRUDERS; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX; WHEAT FLOURS;

DIFFERENTIAL SCANNING CALORIMETRY; EXTRUSION DIES; GELATION; MOISTURE; SCREWS; SPEED; THERMAL EXPANSION; THERMODYNAMIC PROPERTIES; VISCOSITY; WATER ABSORPTION;

EXTRUSION;

PANAX GINSENG; TRITICUM AESTIVUM;

EID: 79959226558     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903491173     Document Type: Article

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