Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments
Aleksandra Torbica, Ilinka Pećinar, Steva Lević, Miona Belović, Mirjana Jovičić, Z. D. Stevanović, Viktor Nedović
Topics & Concepts
ExtrusionStarchRoastingFood scienceChemistryDifferential scanning calorimetryGlutenAmyloseFourier transform infrared spectroscopyWheat flourRheologyResistant starchMaterials scienceChemical engineeringEngineeringComposite materialThermodynamicsMetallurgyPhysical chemistryPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems