The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn
Andrea Bresciani, Debora Giordano, Francesca Vanara, Massimo Blandino, Alessandra Marti
Topics & Concepts
AmyloseFood scienceChemistryStarchHybridCorn mealExtrusionChemical compositionViscosityMealPorosityMaterials scienceOrganic chemistryAgronomyComposite materialBiologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyNutrition and Health in Aging