Influence of degree of gelatinization on expansion of extruded, starch-based pellets during microwave vacuum processing

Journal of Food Process Engineering

Volumn 37, Issue 3, 2014, Pages 220-228

  Kraus, Stefan ^a   Enke, Nathanael ^a   Gaukel, Volker ^a   Schuchmann, Heike P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; NUCLEATION; PELLETIZING; PORE SIZE; STARCH; VACUUM;

DEGREE OF GELATINIZATION; EXPANSION PROPERTIES; MICROWAVE - VACUUM DRYING; MICROWAVE-INDUCED; MICROWAVE-VACUUM; SINGLE BUBBLES; STARCH-BASED; VOLUME EXPANSION;

EXPANSION;

EID: 84902381176     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12077     Document Type: Article

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