Effect of the Sugar Replacement by Citrus Fibre on the Physical and Structural Properties of Wheat-Corn Based Extrudates

Food and Bioprocess Technology

Volumn 9, Issue 11, 2016, Pages 1803-1811

  Pitts, Keith F ^a   McCann, Thu H ^a   Mayo, Sherry ^a   Favaro, Jenny ^a   Day, Li ^a,b  

^a CSIRO   (Australia)

^b AGRESEARCH GRASSLANDS   (New Zealand)

Author keywords

Citrus fibre; Extrudate microstructure; Extrusion; Mechanical properties; Sugar

Indexed keywords

BIOMECHANICS; COMPUTERIZED TOMOGRAPHY; EXTRUSION; MECHANICAL PROPERTIES; MICROSTRUCTURE; SUGARS;

CELL-WALL THICKNESS; CITRUS FIBRE; EXTRUDATES; EXTRUDED PRODUCTS; EXTRUSION PROCESSING; SPECIFIC MECHANICAL ENERGY; TWIN SCREW EXTRUDERS; X-RAY COMPUTED TOMOGRAPHY;

FIBERS;

EID: 84976521626     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1764-4     Document Type: Article

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