Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality

Autor:	Thi Thu Tra Tran, Van Viet Man Le, Jin Han Yang
Rok vydání:	2020
Předmět:	Materials science Polydextrose General Chemical Engineering media_common.quotation_subject Die swell chemistry.chemical_compound chemistry Corn flour Product (mathematics) Extrusion Quality (business) Food science Food Science media_common
Zdroj:	Journal of Food Process Engineering. 43
ISSN:	1745-4530 0145-8876
DOI:	10.1111/jfpe.13438
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9d9d01c86fc8f92cea0bbb7849de145a https://doi.org/10.1111/jfpe.13438 Zobrazit plný text záznamu Plný text