Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high‐protein and high‐fiber extruded snacks. A four‐factor central composite rotatable design was adopted to study the effect of FDDG level, mo...

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Detalles Bibliográficos
Autores principales: Singha, Poonam, Muthukumarappan, Kasiviswanathan, Krishnan, Padmanaban
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778219/
https://www.ncbi.nlm.nih.gov/pubmed/29387367
http://dx.doi.org/10.1002/fsn3.534

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778219/
https://www.ncbi.nlm.nih.gov/pubmed/29387367
http://dx.doi.org/10.1002/fsn3.534

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