Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour
Mixtures of wheat semolina, 5% glucose and 0-30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C. The browning reactions were only moderate, the intensities of the trichromatic a* coordinate increased...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Czech Academy of Agricultural Sciences
2002-12-01
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| coleção: | Czech Journal of Food Sciences |
| Assuntos: | |
| Acesso em linha: | https://cjfs.agriculturejournals.cz/artkey/cjf-200206-0004_effect-of-defatted-soybean-flour-on-the-flavour-of-extruded-mixtures-with-wheat-flour.php |
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