Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly...

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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/PMC7998157/
https://www.ncbi.nlm.nih.gov/pubmed/33799433
http://dx.doi.org/10.3390/foods10030616

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998157/
https://www.ncbi.nlm.nih.gov/pubmed/33799433
http://dx.doi.org/10.3390/foods10030616

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