Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality-Reference-Cited by-同舟云学术

Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality

Published:2020-05-04 Issue:8 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Yang Jin Han¹,Tran Thi Thu Tra¹,Le Van Viet Man¹^ORCID

Affiliation:

1. Department of Food TechnologyHo Chi Minh City University of Technology, Vietnam National University Systems ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13438

Reference51 articles.

1. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

2. Effect of extruder die temperature on texture and microstructure of restructured mechanically deboned chicken and corn starch;Alvarez V.;Food Structure,1991

3. Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables

4. Physical properties of starch-based foams as affected by extrusion temperature and moisture content

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