Study of the puffing process of amaranth seeds by dielectric spectroscopy

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 298-304

  Castro Giraldez M ^a   Fito, P J ^a   Prieto, J M ^a   Andres A ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Amaranth; Dielectric spectroscopy; Puffing

Indexed keywords

DIELECTRIC PROPERTIES; DIELECTRIC SPECTROSCOPY; DIFFERENTIAL SCANNING CALORIMETRY;

AMARANTH; DIFFERENT WATER CONTENTS; EXPANSION PROCESS; NUTRITIONAL CHARACTERISTICS; PUFFING; STATE VARIABLES; STRUCTURAL STUDIES; WATER RETENTION;

CEREAL PRODUCTS;

AMARANTHUS CAUDATUS; NEPTUNIA;

EID: 84865738686     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.04.012     Document Type: Conference Paper

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