The effect of extrusion temperature and drying-tempering on both the kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk-Reference-Cited by-同舟云学术

The effect of extrusion temperature and drying-tempering on both the kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk

Published:2005-06 Issue:6 Volume:40 Page:655-663
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Sacchetti Giampiero,Pittia Paola,Pinnavaia Gian Gaetano

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00976.x/fullpdf

Reference40 articles.

1. AOAC (1990 ). Official Methods of Analysis , 14th edn. p. 777 , 777 , 777 , 777 , 777 . Washington, DC: Association of Official Analytical Chemists.

2. M.C. Bourne (1982 ). Food Texture and Viscosity: Concept and Measurement . Pp. 64 -65 , 64 -65 . London: Academic Press.

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