Effect of fibers and whole grain content on quality attributes of extruded cereals
Author:
Publisher
Elsevier BV
Subject
General Medicine
Reference5 articles.
1. Effect of pectin and wheat fibers on quality attributes of extruded cornstarch;Yanniotis;Journal of Food Engineering,2007
2. Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals;Brennan;Starch – Stärke,2008
3. Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate;Jin;Journal of Cereal Science,1995
4. Impact of microstructure in modelling physical properties of cereal extrudates;Rzedzicki;International Agrophysics,2005
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