Wheat gluten in extruded fish feed: effects on morphology and on physical and functional properties
Author:
Affiliation:
1. Skretting Aquaculture Research Centre; Stavanger Norway
2. Laboratory of Food Process Engineering; Wageningen University; Wageningen the Netherlands
Publisher
Hindawi Limited
Subject
Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/anu.12029/fullpdf
Reference47 articles.
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3. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming;Anderson;Starch - Stärke,1970
4. Texture and microstructure of cassava (Manihot esculenta Crantz) flour extrudate;Badrie;J. Food Sci.,1991
5. Correlation of extrudate infusibility with bulk properties using image analysis;Barrett;J. Food Sci.,1990
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