Effect of processing temperature on morphology, crystallinity, functional properties, and in vitro digestibility of extruded corn and potato starches
Author:
Affiliation:
1. Department of Food Science Faculty of Agriculture (Saba Basha) Alexandria University Alexandria Egypt
2. Department of Food Science and Technology Punjab Agricultural University Ludhiana India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14531
Reference31 articles.
1. Response surface analysis and extrusion process optimisation of maize-mungbean-based instant weaning food
2. Development of high-quality weaning food based on maize and chickpea by twin-screw extrusion process for low-income populations
3. Impact of Feed Moisture on Microstructure, Crystallinity, Pasting, Physico-Functional Properties and In Vitro Digestibility of Twin-Screw Extruded Corn and Potato Starches
4. Effect of Extrusion Cooking on Functional Properties andin vitroStarch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products
5. Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends
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