Whole nuña bean ( Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures
Author:
Affiliation:
1. School of Food Science Washington State University Pullman WA 99164 U.S.A.
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15180
Reference46 articles.
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2. Pressure, torque, and energy responses of a twin screw extruder at high moisture contents
3. Influence of protein level and starch type on an extrusion-expanded whey product
4. Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing
5. Gelatinization of corn grits by roll‐and extrusion‐cooking;Anderson R. A.;Cereal Science Today,1969
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