Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour
Jia Ouyang, K. T. Fan, Qingming Li, Feng Wang, Wenjia Li, Xiaojun Su
Topics & Concepts
ExtrusionMoistureAmylopectinCrystallinityAmyloseInstantDioscoreaFood scienceAbsorption of waterStarchChemistryWater contentMaterials scienceComposite materialOrganic chemistryGeotechnical engineeringEngineeringMedicineAlternative medicinePathologyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems