Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack-Reference-Cited by-同舟云学术

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Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack

Published:2007-08 Issue:4 Volume:81 Page:702-709
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ainsworth Paul,İbanoğlu Şenol,Plunkett Andrew,İbanoğlu Esra,Stojceska Valentina

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Expansion characteristics of extruded corn grits;Ali;Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology,1996

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. AOAC (1984). In Williams, S. (Ed.), Official methods of analysis. Washington DC: Association of Official Analytical Chemists.

5. Extrusion cooking of starch and starchy products;Colonna,1989

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