Effects of explosion puffing on the nutritional composition and digestibility of grains
Author:
Affiliation:
1. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, People’s Republic of China
2. Research and Development Department, Sichuan Huiji Food Company Limited, Chengdu, People’s Republic of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1514634
Reference38 articles.
1. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders
2. The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars
3. Technological quality and chemical composition of puffed grains from einkorn (Triticum monococcum L. subsp. monococcum) and bread wheat (Triticum aestivum L. subsp. aestivum)
4. Heat damage and in vitro starch digestibility of puffed wheat kernels
5. Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours
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