Process, structure and texture of extruded whole wheat

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 358-366

  Robin, Frédéric ^a   Dubois, Cédric ^a   Pineau, Nicolas ^a   Labat, Emilie ^a   Théoduloz, Christine ^a   Curti, Delphine ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Expansion; Extrusion; Rheology; Whole grain

Indexed keywords

TRITICUM AESTIVUM;

EID: 84865987320     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.02.014     Document Type: Article

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