Wholegrain oat quality indicators for production of extruded snacks

Autor: Markus Nikinmaa, Sari A. Mustonen, Lauri Huitula, Oskar Laaksonen, Kaisa M. Linderborg, Emilia Nordlund, Nesli Sozer

Publikováno v: Nikinmaa, M, Mustonen, S A, Huitula, L, Laaksonen, O, Linderborg, K M, Nordlund, E & Sozer, N 2023, ' Wholegrain oat quality indicators for production of extruded snacks ', LWT, vol. 174, 114457 . https://doi.org/10.1016/j.lwt.2023.114457

Extrudates made of 30 different wholegrain oat flour samples with diverse chemical composition were prepared using a twin-screw extruder (screw speed 400 rotations per minute, temperature profile 140-130-90-85 °C (die to feed), flour feed rate was 6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea7f19b8c98fe009c5681aa9625d25bf
https://doi.org/10.1016/j.lwt.2023.114457