Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends

Journal of Food Science and Technology

Volumn 50, Issue 1, 2013, Pages 44-52

  Basediya, A L ^a   Pandey, Sheela ^a   Shrivastava, S P ^a   Khan, Khursheed Alam ^b   Nema, Anura ^a  

^a Deparment of Post Harvest Process and Food Engineering   (India)

^b CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

Bulk density; Defatted soy flour; Extrusion cooking; Horse gram; Longitudinal expansion index; Sectional expansion index; Sorghum

Indexed keywords

BULK DENSITY; DEFATTED SOY FLOURS; EXPANSION INDEX; HORSE GRAM; LONGITUDINAL EXPANSIONS; SORGHUM;

AMINO ACIDS; MOISTURE DETERMINATION; REGRESSION ANALYSIS; SCREWS;

EXTRUSION;

DOLICHOS; DOLICHOS BIFLORUS; EQUIDAE; GLYCINE MAX;

EID: 84870361372     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0319-y     Document Type: Article

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