Extrusion conditions and zea mays endosperm hardness affecting gluten-free spaghetti quality

International Journal of Food Science and Technology

Volumn 46, Issue 11, 2011, Pages 2321-2328

  Merayo, Yanina A ^a   González, Rolando J ^a   Drago, Silvina R ^a   Torres, Roberto L ^a   De Greef, Dardo M ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Corn; Extrusion cooking; Quality; Spaghetti

Indexed keywords

AMYLOSE-LIPID COMPLEX; COOKING CHARACTERISTICS; COOKING TIME; CORN; EXTRUSION CONDITIONS; EXTRUSION TEMPERATURES; FACTORIAL EXPERIMENTAL DESIGN; GLUTEN-FREE; MECHANICAL ENERGIES; NATIVE STRUCTURES; PHYSICOCHEMICAL PROPERTY; SINGLE SCREW EXTRUDER; SPAGHETTI; THREE TEMPERATURE; ZEA MAYS;

MECHANICAL PROPERTIES; MOISTURE; MOISTURE DETERMINATION;

EXTRUSION;

ZEA MAYS;

EID: 80054714006     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02752.x     Document Type: Article

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