Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks
Author:
Affiliation:
1. Department of Food Science and Nutrition Meiho University Neipu Taiwan, ROC
2. Bachelor Degree Program in Environment and Food Safety Laboratory ScienceChang Jung Christian University Tainan Taiwan, ROC
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15788
Reference23 articles.
1. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
2. Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion
3. Effect of Extrusion Cooking on Functional Properties andin vitroStarch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products
4. Microscopic Analysis of Extruded and Pelleted Barley and Sorghum Grains
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