Extrusion cooking of lentil flour (Lens Culinaris-Red)-corn starch-corn oil mixtures

International Journal of Food Properties

Volumn 16, Issue 2, 2013, Pages 341-358

  Dogan, H ^a   Gueven, A ^b   Hicsasmaz, Z ^c  

^a KANSAS STATE UNIVERSITY   (United States)

^b TUNCELI UNIVERSITY   (Turkey)

^c TRAKYA UNIVERSITY   (Turkey)

Author keywords

Extrusion cooking; Image analysis; Legume; Lentil; Macromolecular modification; Snack food

Indexed keywords

CELL SIZE DISTRIBUTION; COOKING TEMPERATURES; CORN OIL; CORN STARCH; CUTTING STRENGTH; DEGREE OF GELATINIZATION; EXPANSION RATIO; FEED COMPOSITIONS; FEED MIXTURE; FUNCTIONAL PROPERTIES; LEGUME; LENTIL; MACROMOLECULAR MODIFICATION; OIL MIXTURES; SCREW SPEED; SNACK FOOD; STARCH GELATINIZATION;

EXTRUSION; GELATION; IMAGE ANALYSIS; MIXTURES; MOISTURE DETERMINATION; PROTEINS; STARCH; VEGETABLE OILS;

THERMAL PROCESSING (FOODS);

LENS CULINARIS; ZEA MAYS;

EID: 84871768264     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.551866     Document Type: Article

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