Preparation of High-Quality Protein-Based Extruded Pellets Expanded by Microwave Oven
作者： E. Aguilar-Palazuelos , J. de J. Zazueta-Morales , F. Martínez-Bustos
DOI: 10.1094/CC-83-0363
关键词: Analytical chemistry 、 Chemistry 、 Pellets 、 Moisture 、 Soybean meal 、 Crystallinity 、 Potato starch 、 Plastics extrusion 、 Food science 、 Microwave oven 、 Extrusion
摘要: The aim of this work was to study the effects of extrusion barrel temperature (75–140C) and feed moisture (16–30%) on the production of third‐generation snacks expanded by …
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