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Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk

Hydration kinetics of tef flour breakfast cereals extruded at barrel temperatures of 110, 130, and 150°C was investigated by hydrating them in water and whole milk at 25°C (±1°C). The normalized Weibull model described the rehydration characteristics of the extrudates in water and milk adequately (R...

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Detalles Bibliográficos
Autor principal: Solomon, W K
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wiley Periodicals Inc 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951549/
https://www.ncbi.nlm.nih.gov/pubmed/24804063
http://dx.doi.org/10.1002/fsn3.80