Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated....

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Detalles Bibliográficos
Autores principales: Kojić, Jovana, Belović, Miona, Krulj, Jelena, Pezo, Lato, Teslić, Nemanja, Kojić, Predrag, Tukuljac, Lidija Peić, Šeregelj, Vanja, Ilić, Nebojša
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834531/
https://www.ncbi.nlm.nih.gov/pubmed/35159625
http://dx.doi.org/10.3390/foods11030475

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834531/
https://www.ncbi.nlm.nih.gov/pubmed/35159625
http://dx.doi.org/10.3390/foods11030475

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