Influence of process parameters and added starches on resistant starch content and sensory properties of maize extrudates
Author:
Affiliation:
1. Department of Carbohydrates and CerealsUCT PragueCzech Republic
2. Engineering FacultyMersin UniversityMersinTurkey
Funder
Wheat with specific starch composition and features for food and non-food purposes
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201500059
Reference33 articles.
1. Extruzní proces v cereální a cukrovinkářské technologii;Šárka E.;Listy cukrov. a řep.,2013
2. Expansion Characteristics of Extruded Corn Grits
3. SENSORY PROPERTIES AND ACCEPTABILITY OF CORN AND LENTIL EXTRUDED PUFFS
4. TEXTURAL PROPERTIES OF FOOD SYSTEMS HAVING DIFFERENT MOISTURE CONCENTRATIONS AS IMPACTED BY OAT BRAN WITH DIFFERENT β-GLUCAN CONCENTRATIONS
5. Extruded corn flour changed the functionality behaviour of blends;Zeng J.;Czech J. Food Sci.,2011
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