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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...

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Detalles Bibliográficos
Autores principales:	Huang, Shiqi, Roman, Laura, Martinez, Mario M., Bohrer, Benjamin M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
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

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