Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters
Antonella Pasqualone, Michela Costantini, Rossella Labarbuta, Carmine Summo
Topics & Concepts
Retrogradation (starch)RheologyStarchFood scienceAbsorption of waterStarch gelatinizationViscosityExtrusionIngredientChemistryConsistency indexMathematicsMaterials scienceComposite materialAmyloseFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology