Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization-Reference-Cited by-同舟云学术

Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization

Published:2020-06 Issue: Volume:128 Page:109426
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Basilio-Atencio Jaime,Condezo-Hoyos Luis,Repo-Carrasco-Valencia R.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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

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

4. Official methods of analysis;AOAC,2000

5. Water adsorption isotherms of amaranth (Amaranthus caudatus) flour;Balderrama;Food and Nutrition Sciences,2014

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