Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Author:

Tugrul Masatcioglu M.,Yalcin ErkanORCID,Hwan Park Jong,Ryu Gi-Hyung,Celik Sueda,Koksel Hamit

Funder

TUBITAK

KRF

The State Planning Organization of Korea

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

1. Approved Methods of American Association of Cereal Chemists (AACC);AACC International,2000

2. Extrusion of regular and waxy barley flours for production of expanded cereals;Baik;Cereal Chemistry,2004

3. Barley for food: Characteristics, improvement, and renewed interest;Baik;Journal of Cereal Science,2008

4. Pasting characteristics of an extruded blend of potato and wheat flours;Bhattacharya;Journal of Food Engineering,1999

5. Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates;Bilgi Boyaci;Food Chemistry,2012

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