Influence of Fat on Expansion of Glassy Amylopectin Extrudates by Microwave Heating
Author:
Affiliation:
1. Food Science Department, Rutgers-The State University of New Jersey, New Brunswick, NJ 08901.
2. Corresponding author. Phone: (732)932-9611x313. E-mail: kokini@aesop.rutgers.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference17 articles.
1. Effect of Lipids on the Properties of Extruded Products
2. The Role of Fat in the Stabilisation of Gas Cells in Bread Dough
3. A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch
4. Determination of Specific Mechanical Energy Distribution on a Twin-Screw Extruder
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