Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 3, 2016, Pages 445-473

  Alam, M S ^a   Kaur, Jasmeen ^a   Khaira, Harjot ^a   Gupta, Kalika ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Extruded products; nutritional changes; physical changes; process parameters; rheological changes

Indexed keywords

CEREAL PRODUCTS; OILS AND FATS; THERMAL PROCESSING (FOODS); WATER ABSORPTION;

EXTRUDED PRODUCTS; NUTRITIONAL CHANGES; PHYSICAL CHANGES; PROCESS PARAMETERS; RHEOLOGICAL CHANGE;

EXTRUSION;

INFANT; PRODUCT DEVELOPMENT; CLASSIFICATION; DEVICES; FOOD; FOOD HANDLING; HUMAN; NUTRITIONAL VALUE; PROCEDURES;

FOOD; FOOD HANDLING; HUMANS; NUTRITIVE VALUE;

EID: 84962598166     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.779568     Document Type: Article

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