Properties of extruded whole grain cereals and pseudocereals flours

International Journal of Food Science and Technology

Volumn 50, Issue 10, 2015, Pages 2152-2159

  Robin, Frédéric ^a   Théoduloz, Christine ^a   Srichuwong, Sathaporn ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Expansion; Extrusion; Fibres; Starch; Whole grain

Indexed keywords

CEREAL PRODUCTS; EXPANSION; EXTRUSION; FIBERS; PROTEINS; STARCH; SUSTAINABLE DEVELOPMENT;

EXPANSION PROPERTIES; EXTRUDED PRODUCTS; EXTRUSION CONDITIONS; EXTRUSION PROCESS; HIGH LIPID CONTENTS; PROCESSING CONDITION; WATER SOLUBILITY INDEX; WHOLE GRAINS;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84941736614     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12893     Document Type: Article

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