Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process

@article{Masatcioglu2014HulllessBF,
  title={Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process},
  author={M. T. Masatcioglu and E. Yalçın and Park Jong Hwan and G. Ryu and S. Çelik and H. K{\"o}ksel},
  journal={Innovative Food Science and Emerging Technologies},
  year={2014},
  volume={26},
  pages={302-309}
}
Abstract The effects of feed moisture content (20, 25%), exit–die temperature (80, 130 °C), and extrusion-cooking method (with/without CO 2 injection) on β-glucan (BG) levels and physicochemical properties of hull-less barley flour (HBF) supplemented (15, 30, 45%) corn extrudates were investigated. The highest HBF supplementation level (45%) resulted in higher BG levels (2.87–3.28%) in all extrusion conditions. In general, increasing feed moisture content from 20 to 25% and exit–die temperature… Expand
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