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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
ArticleAbstract: This study evaluates the effect of the incorporation of whole-grain wheat flour (WGWF) and of extrusPalabras claves:Breakfast cereals, EXTRUSIÓN, image analysis, Response Surface Methodology, Whole grainAutores:Cristina M. Rosell, Oliveira L.C., Steel C.J.Fuentes:scopusPhysical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions
ArticleAbstract: Starch gelatinization is one of the most important transformations during the extrusion process. ThePalabras claves:Amylose–lipid complex, Crystallinity, EXTRUSIÓN, gelatinization, starchAutores:Barros J.H.T., Cristina M. Rosell, Oliveira L.C., Steel C.J.Fuentes:scopus