Hulled varieties of Barley showed better expansion characteristics compared to hull-less varieties during twin-screw extrusion
Author:
Affiliation:
1. School of Food Science; Washington State University; Pullman Washington
2. Department of Crop and Soil Sciences; Washington State University; Pullman Washington
Funder
Washington State University
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10138/fullpdf
Reference44 articles.
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2. High moisture food extrusion;Akdogan;International Journal of Food Science & Technology,1999
3. Effect of screw configuration and raw material on some properties of barley extrudates;Altan;Journal of Food Engineering,2009
4. A general model for expansion of extruded products;Alvarez-Martinez;Journal of Food Science,1988
5. Chemical composition of some different types of barley grown in Montana, USA;Aman;Journal of Cereal Science,1986
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