Nutritional, physical and sensory properties of extruded products from high-amylose corn grits
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DOI: 10.9755/ejfa.2017.v29.i11.1494
Abstract: To investigate the applicability of high-amylose corn grits (HACG) to the process for extruded products, a single screw extruder was used to produce extrudates under feed rate of 220 g/min, barrel temperature of 120°C, and… read more here.
Keywords: high amylose; extrudate; amylose corn; corn grits ... See more keywords