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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| 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 |