Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion
Johanan Espinosa‐Ramírez, América Rodríguez, Julián de la Rosa Millán, Erick Heredia‐Olea, Esther Pérez‐Carrillo, Sergio O. Serna‐Saldívar
Topics & Concepts
ExtrusionAmaranthRaw materialMaterials sciencePlastics extrusionFood scienceViscosityApparent viscositySolubilityComposite materialChemistryOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology