Water Absorption Index and Water Solubility Index Prediction for Extruded Food Products
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942911003754718
Reference20 articles.
1. Influence of protein level and starch type on an extrusion-expanded whey product
2. Functional Characteristics of Extruded Blends of Whey Protein Concentrate and Corn Starch
3. Food Processing Technology
4. Pre-Cooked Fiber-Enriched Wheat Flour Obtained by Extrusion: Rheological and Functional Properties
5. Effects of Calcium Hydroxide and Processing Conditions on Corn Meal Extrudates
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