Effect of extrusion processing parameters on structure, texture and dietary fibre composition of directly expanded wholegrain oat-based matrices
Author:
Funder
Business Finland
Publisher
Elsevier BV
Subject
Food Science
Reference30 articles.
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4. Relations between rheological properties of molten starches and their expansion behaviour in extrusion;Della Valle;Journal of Food Engineering,1997
5. The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids;Guo;Lipids in Health and Disease,2014
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