Physical and hydration properties of expanded extrudates from a blue corn, yellow pea and oat bran blend-Reference-Cited by-同舟云学术

Physical and hydration properties of expanded extrudates from a blue corn, yellow pea and oat bran blend

Published:2017-10 Issue: Volume:84 Page:804-814
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Jacques-Fajardo Gonzalo Emmanuel,Prado-Ramírez Rogelio,Arriola-Guevara Enrique,Pérez Carrillo Esther^ORCID,Espinosa-Andrews Hugo,Guatemala Morales Guadalupe María^ORCID

Funder

Consejo National de Ciencia y Tecnología

Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco

Universidad de Guadalajara

ITESM

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing;Altan;Journal of Food Engineering,2008

3. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming;Anderson;Starch - Stärke,1970

4. Cereals and pulses;Bao,2012

5. Modification of microstructure of starch extruded with selected lipids;Bhatnagar;Starch - Stärke,1997

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