The effect of phytosterols addition on the textural properties of extruded crisp bread

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 156-161

  Jakubczyk, Ewa ^a   Linde, Martyna ^a   Gondek, Ewa ^a   Kamińska Dwórznicka, Anna ^a   Samborska, Katarzyna ^a   Antoniuk, Aleksandra ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b Chaber SA   (Poland)

Author keywords

Acoustic properties; Extruded cereals; Phytosterols; Texture

Indexed keywords

ACOUSTIC PROPERTIES; ALCOHOLS; ARCHITECTURAL ACOUSTICS; SENSORY ANALYSIS; TEXTURES;

ACOUSTIC ENERGY; ACOUSTIC EVENTS; ACOUSTIC SIGNALS; EXTRUDED CEREALS; MAXIMUM FORCES; MECHANICAL PARAMETERS; PHYTOSTEROLS; TEXTURAL PROPERTIES;

FOOD PRODUCTS;

EID: 84942296657     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.07.013     Document Type: Article

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