Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture
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DOI: 10.1016/j.lwt.2016.08.064
Abstract: Abstract The use of whole grains in extruded products is of great interest for obtaining healthy breakfast cereals (BC). The objective of the study was to investigate the effects of feed moisture and temperature of… read more here.
Keywords: bowl life; life texture; whole grain;