Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 302-309

  Tugrul Masatcioglu, M ^a   Yalcin, Erkan ^b   Hwan, Park Jong ^c   Ryu, Gi Hyung ^c   Celik, Sueda ^d   Koksel, Hamit ^d  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^c Kongju National University   (South Korea)

^d HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Corn flour; Extrusion with CO2 injection; Hull less barley; Pasting properties; Resistant starch; Glucan

Indexed keywords

CARBON DIOXIDE; FOOD PRODUCTS; GELATION; MOISTURE; MOISTURE DETERMINATION; STARCH;

CORN FLOUR; ENZYME RESISTANT STARCH; HULL-LESS BARLEY; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; RESISTANT STARCH; STARCH GELATINIZATION; WATER BINDING CAPACITY;

EXTRUSION;

HORDEUM; ZEA MAYS;

EID: 84940291219     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.06.003     Document Type: Article

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