Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), in...

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Detalles Bibliográficos
Autores principales: Zhou, Chengyi, Wu, Min, Sun, Dongyu, Wei, Wenguang, Yu, Haoze, Zhang, Tong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329829/
https://www.ncbi.nlm.nih.gov/pubmed/35892792
http://dx.doi.org/10.3390/foods11152206

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329829/
https://www.ncbi.nlm.nih.gov/pubmed/35892792
http://dx.doi.org/10.3390/foods11152206

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