HIGH-TEMPERATURE SHORT-TIME EXTRUSION COOKING OF WHEAT-STARCH AND FLOUR .1. EFFECT OF MOISTURE AND FLOUR TYPE ON EXTRUDATE PROPERTIES

被引：0

作者：

FAUBION, JM ^{[1
]}

HOSENEY, RC ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506

来源：

CEREAL CHEMISTRY | 1982年 / 59卷 / 06期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：529 / 533

页数：5

共 13 条

[1] HIGH-TEMPERATURE SHORT-TIME EXTRUSION COOKING OF WHEAT-STARCH AND FLOUR .2. EFFECT OF PROTEIN AND LIPID ON EXTRUDATE PROPERTIES
FAUBION, JM
HOSENEY, RC
CEREAL CHEMISTRY, 1982, 59 (06) : 533 - 537
[2] Effect of high-temperature short-time treatment of wheat flour on gluten vitality and structure
Guerrieri, N
Cerletti, P
CEREAL CHEMISTRY, 1996, 73 (03) : 375 - 378
[3] HIGH-TEMPERATURE SHORT-TIME PASTA, PROCESSING - EFFECT OF FORMULATION ON EXTRUDATE PROPERTIES
COLE, ME
JOHNSON, DE
COLE, RW
STONE, MB
JOURNAL OF FOOD SCIENCE, 1990, 55 (06) : 1651 - 1656
[4] HIGH-TEMPERATURE, SHORT-TIME EXTRUSION OF WHEAT GLUTEN AND A BRAN-LIKE FRACTION
LAWTON, JW
DAVIS, AB
BEHNKE, KC
CEREAL CHEMISTRY, 1985, 62 (04) : 267 - 271
[5] Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics
C. Deepa
H. Umesh Hebbar
Food Engineering Reviews, 2016, 8 : 201 - 213
[6] Effect of High-Temperature Short-Time 'Micronization' of Grains on Product Quality and Cooking Characteristics
Deepa, C.
Hebbar, H. Umesh
FOOD ENGINEERING REVIEWS, 2016, 8 (02) : 201 - 213
[7] EFFECT OF STABILIZERS ON PROPERTIES OF HIGH-TEMPERATURE SHORT-TIME STERILIZED WHIPPING CREAM
RAINEY, NH
DOUGLAS, FW
EDMONDSO.LF
JOURNAL OF DAIRY SCIENCE, 1971, 54 (08) : 1239 - &
[8] LIPIDS AND RHEOLOGICAL PROPERTIES OF STARCH .1. THE EFFECT OF FATTY-ACIDS, MONOGLYCERIDES AND MONOGLYCERIDE ETHERS ON PASTING TEMPERATURE AND VISCOSITY OF WHEAT-STARCH
NIERLE, W
ELBAYA, AW
STARCH-STARKE, 1990, 42 (07): : 268 - 270
[9] HIGH-TEMPERATURE, SHORT-TIME SULFATION OF CALCIUM-BASED SORBENTS .1. THEORETICAL SULFATION MODEL
MILNE, CR
SILCOX, GD
PERSHING, DW
KIRCHGESSNER, DA
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH, 1990, 29 (11) : 2192 - 2201
[10] Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains
Adeleye, Oluwafunmilayo O.
Awodiran, Seun T.
Ajayi, Atinuke O.
Ogunmoyela, Toluwalope F.
HELIYON, 2020, 6 (11)

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