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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2012-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/126223 |