Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour
Author:
Funder
University of Otago
CSIRO
KIT
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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4. The effect of wheat and maize flours properties on the expansion mechanism during extrusion cooking;Arhaliass;Food Bioprocess Technol.,2009
5. Die design and dough expansion in low moisture extrusion-cooking process;Bouzaza;J. Food Eng.,1996
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