Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|7|1533-1537

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.7, 2015-07, pp. : 1533-1537

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of the addition of whole‐grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready‐to‐eat breakfast cereal

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 6, 2015-06 ,pp. : 1504-1514

John Wiley & Sons Inc

Access to resources Recommend Favorite

Rice bran as a source of dietary fibre in bread

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 6, 1986-12 ,pp. : 727-730

John Wiley & Sons Inc

Access to resources Recommend Favorite

Rice bran as a source of dietary fibre in bread

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 21, Iss. 6, 1986-12 ,pp. : 727-730

John Wiley & Sons Inc

Access to resources Recommend Favorite

Starch digestibility index and antioxidative properties of partially baked wheat—flour bakery with an addition of dietary fibre

By  

STARCH / STAERKE, Vol. 67, Iss. 11-12, 2015-12 ,pp. : 913-919

John Wiley & Sons Inc

Access to resources Recommend Favorite

EFFECT OF EXTRUSION VARIABLES ON EXTRUDATES PROPERTIES OF WATER YAM FLOUR – A RESPONSE SURFACE ANALYSIS

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 456-473

John Wiley & Sons Inc

Access to resources Recommend Favorite