Impact of soluble dietary fibre on the characteristics of extruded snacks

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 73-81

  Peressini, Donatella ^a   Foschia, Martina ^a   Tubaro, Franco ^a   Sensidoni, Alessandro ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Cereals; Extrusion cooking; Functional products; Inulin; Rheology

Indexed keywords

EID: 84908499804     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.036     Document Type: Article

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