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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Wiley Periodicals Inc
2014
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| 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 |