Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Published:2020-09-08 Issue:6 Volume:97 Page:1118-1132
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Kowalski Ryan J.¹,Gu Bon‐Jae¹,Hause Jacob P.²,Pietrysiak Ewa¹,Dhumal Gaurav¹,Campbell Henry¹,Ganjyal Girish M.¹^ORCID

Affiliation:

1. School of Food Science Washington State University Pullman WA USA

2. School of Food Science University of Idaho Moscow ID USA

Funder

National Institute of Food and Agriculture

College of Agricultural, Human and Natural Resource Sciences, Washington State University

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10333

Reference40 articles.

1. Expansion Characteristics of Extruded Corn Grits

2. Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing

3. A General Model for Expansion of Extruded Products

4. Gelatinization of corn grits by roll‐and extrusion‐cooking;Anderson R. A.;Cereal Science Today,1969

5. Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition;Processes;2024-06-04

2. Physicochemical and nutritional properties of extruded products from cereals of the Triticeae tribe – A review;Food Chemistry Advances;2023-12

3. Degradation of starch in pasta induced by extrusion below gelatinization temperature;Food Chemistry;2023-11

4. Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass ( Thinopyrum intermedium );Cereal Chemistry;2022-12-14

5. Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains;Food Research International;2022-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3