Effect of wheat dextrin on corn flour extrusion characteristics

Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE was used to design experiments and investigate the...

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Detalles Bibliográficos
Autores principales: Guéritte, Maxime, Dalle Fratte, Elia, Van de Velde, Louise-Marie, Eeckhout, Mia, Debonne, Els
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10658250/
https://www.ncbi.nlm.nih.gov/pubmed/38027793
http://dx.doi.org/10.1016/j.heliyon.2023.e21827

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10658250/
https://www.ncbi.nlm.nih.gov/pubmed/38027793
http://dx.doi.org/10.1016/j.heliyon.2023.e21827

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