On‐line rheology of pearl millet flours during extrusion: Effect of native amylose
Author:
Affiliation:
1. Division of Food Science and Post Harvest TechnologyIndian Agricultural Research Institute New Delhi India
2. Carbon Laboratory, Nuclear Physical Laboratory New Delhi India
Funder
Indian Agricultural Research Institute
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12924
Reference34 articles.
1. Entrance pressure drop studies of corn meal dough during extrusion cooking
2. Processing high amylose wheat varieties with a capillary rheometer: Structure and thermomechanical properties of products
3. Effect of temperature, moisture and lipid content on the rheological properties of rice flour
4. The extrusion behaviour of potato starch
5. Use of a dual orifice die for on-line extruder measurement of flow behavior index in starchy foods
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