Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass ( <i>Thinopyrum intermedium</i> ) products-Reference-Cited by-同舟云学术

Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass ( Thinopyrum intermedium ) products

Published:2022-07-04 Issue:8 Volume:87 Page:3496-3512
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Boakye Prince G.¹^ORCID,Okyere Akua Y.¹^ORCID,Kougblenou Ibilola¹,Kowalski Ryan²,Ismail Baraem P.¹,Annor George A.¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, College of Food Agricultural and Natural Resource Sciences, University of Minnesota Saint Paul Minnesota USA

2. CW Brabender Instruments Inc South Hackensack New Jersey USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16238

Reference40 articles.

1. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

2. ‘MN‐Clearwater’, the first food‐grade intermediate wheatgrass (Kernza perennial grain) cultivar

3. Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)

4. Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves

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3. Потенціал кормової та насіннєвої продуктивності пирію проміжного (Tinopyrum intermedium) Kernza за роками використання травостою;Feeds and Feed Production;2023-12-15

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