Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

In order to valorise food by-products into healthy and sustainable products, extrusion technology can be used. Thereby, a high expansion rate is often a targeted product property. Rapeseed press cake (RPC) is a protein- and fibre-rich side product of oil pressing. Although there is detailed knowledg...

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Detalles Bibliográficos
Autores principales: Martin, Anna, Osen, Raffael, Karbstein, Heike Petra, Emin, M. Azad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826698/
https://www.ncbi.nlm.nih.gov/pubmed/33435355
http://dx.doi.org/10.3390/polym13020215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826698/
https://www.ncbi.nlm.nih.gov/pubmed/33435355
http://dx.doi.org/10.3390/polym13020215

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