Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour
Mingming Qi, Guangyao Zhang, Zhishang Ren, Zhuangzhuang He, Huihui Peng, Dongliang Zhang, Chengye Ma
Topics & Concepts
ExtrusionStarchFood scienceRetrogradation (starch)CrystallinityChemistryWheat flourPea proteinMaterials scienceAmyloseCrystallographyMetallurgyFood composition and propertiesProteins in Food SystemsPhytase and its Applications