Effect of Oat Bran Fractions on Extrudates Made of Defatted Oats

Food and Bioprocess Technology

Volumn 8, Issue 2, 2015, Pages 445-458

  Sibakov, Juhani K ^a   Kirjoranta, Satu J ^b   Alam, Syed Ariful ^a,b   Kokkonen, Harri ^c   Jurvelin, Jukka S ^c   Jouppila, Kirsi ^b   Poutanen, Kaisa S ^a   Sozer, Nesli ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

^c UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Beta glucan; Defatted oat flour; Extrusion processing; Insoluble dietary fibre; Oat bran concentrate; Soluble dietary fibre

Indexed keywords

FIBERS; HARDNESS; HYDROLYSIS;

BETA-GLUCANS; DEFATTED OAT FLOUR; DIETARY FIBRE; EXTRUSION PROCESSING; OAT BRAN; SOLUBLE DIETARY FIBRE;

EXPANSION;

AVENA;

EID: 84907894285     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1425-4     Document Type: Article

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