Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates
Author:
Affiliation:
1. the School of Food Science; Washington State Univ.; Pullman WA 99164-6376 U.S.A
Funder
Washington State University
U.S. Department of Agriculture
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14290/fullpdf
Reference60 articles.
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4. Effect of sucrose on starch conversion and glass transition of nonexpanded maize and wheat extrudates;Carvalho;Cereal Chemistry,2001
5. Effect of fibers and whole grain content on quality attributes of extruded cereals;Chassagne-berces;Italian Oral Surgery,2011
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