Influence of spelt flour addition on properties of extruded products based on corn grits

Author:

Jozinović Antun,Šubarić Drago,Ačkar Đurđica,Babić Jurislav,Miličević Borislav

Funder

Croatian Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. AACC 76–31.01, Starch damage. Official Methods of Analysis, of A.A.C.C. American Association of Cereal Chemists (AACC Method 76–31.01). The Association, St. Paul, MN.

2. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods;Abdel-Aal;LWT – Food Sci. Technol.,2008

3. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack;Ainsworth;J. Food Eng.,2007

4. A general model for expansion of extruded products;Alvarez-Martinez;J. Food Sci.,1988

5. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Sci. Today,1969

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