Influence of legume-derived proteins with varying solubility on the direct expansion of corn starch during twin-screw extrusion processing.

Autor: Downs B; School of Food Science, Washington State University, Pullman, Washington, USA., Skrzypczak K; School of Food Science, Washington State University, Pullman, Washington, USA.; Sub-Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland., Richter JK; School of Food Science, Washington State University, Pullman, Washington, USA., Krajka T; Department of Production Computerisation and Robotisation, Lublin University of Technology, Lublin, Poland., Ikuse M; School of Food Science, Washington State University, Pullman, Washington, USA., Bernin JB; School of Food Science, Washington State University, Pullman, Washington, USA., Ganjyal GM; School of Food Science, Washington State University, Pullman, Washington, USA.

Publikováno v: Journal of food science [J Food Sci] 2023 Oct; Vol. 88 (10), pp. 4169-4179. Date of Electronic Publication: 2023 Sep 15.