Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which ar...

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Detalles Bibliográficos
Autores principales: Zambrano, Yadira, Contardo, Ingrid, Moreno, María Carolina, Bouchon, Pedro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774655/
https://www.ncbi.nlm.nih.gov/pubmed/35053932
http://dx.doi.org/10.3390/foods11020198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774655/
https://www.ncbi.nlm.nih.gov/pubmed/35053932
http://dx.doi.org/10.3390/foods11020198

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