Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing
Author:
Affiliation:
1. School of Food Science Washington State Univ Pullman Wash U.S.A
2. Dept. of Crop and Soil Sciences Washington State Univ Pullman Wash U.S.A
Funder
Agricultural Marketing Service
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13512
Reference64 articles.
1. AACC International.Approved Methods of Analysis 11thEd. Approved1999. AACC International St. Paul MN U.S.A.
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5. Gelatinization of corn grits by roll‐ and extrusion‐cooking;Anderson RA;Cereal Sci Today,1969
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