Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran
Author:
Affiliation:
1. School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
2. USDA/ARS Western Wheat Quality Laboratory; Pullman 99164-6376 Wash. U.S.A
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13511/fullpdf
Reference54 articles.
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3. Particle size of milled barley and sorghum and physic-chemical properties of grain following extrusion;Al-Rabadi;J Food Eng,2011
4. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing;Altan;J Food Eng,2008
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