Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch

Food and Bioprocess Technology

Volumn 10, Issue 2, 2017, Pages 394-406

  Wang, Siyuan ^a   Kowalski, Ryan J ^a   Kang, Yifei ^a   Kiszonas, Alecia M ^b   Zhu, Mei Jun ^a   Ganjyal, Girish M ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Cherry pomace; Corn starch; Expansion; Extrusion; Fiber; Particle size

Indexed keywords

EXPANSION; EXTRUSION; FIBERS; STARCH; WATER ABSORPTION;

BARREL TEMPERATURE; CHERRY POMACE; CORN STARCH; RADIAL EXPANSIONS; SCANNING ELECTRONS; TOTAL PHENOLIC CONTENT; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

PARTICLE SIZE;

EID: 84995748191     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1824-9     Document Type: Article

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