Application of extrusion technology in plant food processing byproducts: An overview
Author:
Affiliation:
1. School of Agriculture and FoodThe University of Melbourne Parkville Victoria Australia
2. CSIRO Agriculture & Food Melbourne Victoria Australia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12514
Reference163 articles.
1. Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products
2. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
3. Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran
4. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans
5. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins
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