Influence of extrusion on expansion, functional and digestibility properties of whole sweetpotato flour
- Author
- WARAMBOI, Joel G1 2 ; GIDLEY, Michael J2 ; SOPADE, Peter A1 2
[1] School of Agriculture & Food Sciences, University of Queensland, St Lucia 4072, Australia
[2] Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture and Food Innovations, University of Queensland, St Lucia 4072, Australia - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2014, Vol 59, Num 2, pp 1136-1145, 10 p ; 1 ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Expansion Extrusion In-vitro starch digestion Pasting Water absorption
- Keyword (fr)
- Absorption eau Amidon Digestibilité Digestion Expansion Extrusion Farine In vitro Propriété Glucide Polyoside
- Keyword (en)
- Water absorption Starch Digestibility Digestion Expansion Extrusion Flour In vitro Properties Carbohydrate Polysaccharide
- Keyword (es)
- Absorción agua Almidón Digestibilidad Digestión Expansión Extrusión Harina In vitro Propiedad Glúcido Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28776271
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2014.06.016 
https://dx.doi.org/10.1016/j.lwt.2014.06.016
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