Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal

Article

Abstract: This study evaluates the effect of the incorporation of whole-grain wheat flour (WGWF) and of extrus

Palabras claves:

Breakfast cereals, EXTRUSIÓN, image analysis, Response Surface Methodology, Whole grain

Autores:

Cristina M. Rosell, Oliveira L.C., Steel C.J.

Fuentes:

scopus