Influence of buckwheat and chestnut flour addition on properties of corn extrudates

Influence of buckwheat and chestnut flour addition on properties of corn extrudates

The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25 % moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, chemical and rheolog...

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Bibliographic Details
Main Authors: D. Šubarić, J. Babić, I. Klarić, Mirela Kopjar, Kristina Valek Lendić, A. Jozinović, Đurđica Ačkar
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2012-01-01
Series:Croatian Journal of Food Science and Technology
Online Access:http://hrcak.srce.hr/file/126223

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