Elastic properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic mechanical thermal analysis-Reference-Cited by-同舟云学术

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Elastic properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic mechanical thermal analysis

Published:2012-04 Issue:3 Volume:109 Page:414-423
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Robin Frédéric,Dattinger Steffen,Boire Adeline,Forny Laurent,Horvat Mario,Schuchmann Heike P.,Palzer Stefan

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. AOAC Official Method 985.29, 1986. Total Dietary Fiber in Foods. Enzymatic–Gravimetric Method.

2. AOAC Official Method 997.06, 2005. Protein (Crude) in Wheat.

3. AOAC Official Method 983.23, 1984. Fat in Foods. Chloroform–Methanol Extraction Method.

4. AOAC Official Method 923.03, 1923. Ash of Flour. Direct Method.

5. A general model for expansion of extruded products;Alvarez-Martinez;Journal of Food Science,1988

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