Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

International Journal of Food Science and Technology

Volumn 47, Issue 6, 2012, Pages 1165-1175

  Kirjoranta, Satu ^a   Solala, Kari ^a   Suuronen, Jussi Petteri ^a   Penttilä, Paavo ^a   Peura, Marko ^a   Serimaa, Ritva ^a   Tenkanen, Maija ^a   Jouppila, Kirsi ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Barley; Extrusion; Polydextrose; Snacks; Whey protein isolate

Indexed keywords

BARLEY; BARLEY FLOURS; CHEMICAL COMPOSITIONS; DIETARY FIBRE; EXTRUDATES; POLYDEXTROSE; PROCESS VARIABLES; PROTEIN CONTENTS; SCREW SPEED; SNACKS; WHEY PROTEIN ISOLATE;

EXTRUSION; SCREWS;

PROTEINS;

HORDEUM;

EID: 84861187266     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02956.x     Document Type: Article

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