Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility

For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansio...

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Detalles Bibliográficos
Autores principales: Martin, Anna, Naumann, Susanne, 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/PMC8224087/
https://www.ncbi.nlm.nih.gov/pubmed/34064064
http://dx.doi.org/10.3390/foods10061160

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224087/
https://www.ncbi.nlm.nih.gov/pubmed/34064064
http://dx.doi.org/10.3390/foods10061160

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