Effect of wheat bran on the mechanical properties of extruded starchy foams

Food Research International

Volumn 44, Issue 9, 2011, Pages 2880-2888

  Robin, Frédéric ^a,b   Dubois, Cédric ^a   Curti, Delphine ^a   Schuchmann, Heike P ^b   Palzer, Stefan ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Bran; Cereals; Extrusion; Fibers; Glass transition; Mechanical properties; Solid foams

Indexed keywords

BIOMECHANICS; CELLS; CYTOLOGY; EXTRUSION; FIBERS; GLASS TRANSITION; MECHANICAL PROPERTIES; STEAM TURBINES;

BRAN; CEREALS; EXTRUSION CONDITIONS; HIGH RELATIVE DENSITIES; MECHANICAL PARAMETERS; PARTICLE DIMENSIONS; SOLID FOAM; THREE-POINT BENDING TEST;

STRUCTURAL PROPERTIES;

TRITICUM AESTIVUM;

EID: 80054682739     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.041     Document Type: Article

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