Cargando…

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed mois...

Descripción completa

Detalles Bibliográficos
Autores principales: Huang, Shiqi, Roman, Laura, Martinez, Mario M., Bohrer, Benjamin M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465982/
https://www.ncbi.nlm.nih.gov/pubmed/32781693
http://dx.doi.org/10.3390/foods9081071