Variation in amylose concentration to enhance wheat flour extrudability
Tom Hellemans, H. Nekhudzhiga, Filip Van Bockstaele, Y.J. Wang, Mohammad Naushad Emmambux, Mia Eeckhout
Topics & Concepts
AmyloseAmylopectinDie swellStarchFood scienceExtrusionChemistryAbsorption of waterComposition (language)ViscosityMaterials scienceComposite materialLinguisticsPhilosophyFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology