Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture (vol 75, pg 261, 2017)

Oliveira Ludmilla C.; Schmiele Marcio; Steel Caroline J.

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Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture (vol 75, pg 261, 2017)

机译：开发全谷物小麦粉挤出谷物和工艺对颜色，膨胀和干燥和碗寿命纹理的影响（Vol 75，PG 261,2017）

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《LWT-Food Science & Technology》 |2017年第2017期|共1页
作者
Oliveira Ludmilla C.; Schmiele Marcio; Steel Caroline J.;
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Univ Estadual Campinas Sch Food Engn Dept Food Technol POB 6121 BR-13083862 Campinas SP Brazil;

Univ Estadual Campinas Sch Food Engn Dept Food Technol POB 6121 BR-13083862 Campinas SP Brazil;

Univ Estadual Campinas Sch Food Engn Dept Food Technol POB 6121 BR-13083862 Campinas SP Brazil;

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正文语种 eng
中图分类食品工业;
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1. Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture (vol 75, pg 261, 2017) [J] . Oliveira Ludmilla C., Schmiele Marcio, Steel Caroline J. LWT-Food Science & Technology . 2017,第期

机译：开发全谷物小麦粉挤出谷物和工艺对颜色，膨胀和干燥和碗寿命纹理的影响（Vol 75，PG 261,2017）
2. An integrated study of grain development of wheat (cv. Hereward). (Special issue: Cereal grain development: molecular mechanisms and impacts on grain composition and functionality.) [J] . Shewry P. R., Mitchell R. A. C., Tosi P., Journal of Cereal Science . 2012,第1期

机译：小麦籽粒发育的综合研究。（特刊：谷物的发展：分子机制及其对谷物组成和功能的影响。）
3. Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact [J] . Margaret A. Brennan, Carine Menard, Gaelle Roudaut, Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2012,第5a6期

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4. Development of New Dry Fractionation Processes of Wheat Grain to Address Consumers' Demand for Healthy Foods and Ingredients [C] . XAVIER ROUAU, VALERIE LULLIEN-PELLERIN, CECILE BARRON, Cereal and Europe Meeting . 2008

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5. Selected Physical Properties, Texture and Sensory Characteristics of Extruded Breakfast Cereals based on Wholegrain Wheat Flour [O] . Wójtowicz Agnieszka, Mitrus Marcin, Oniszczuk Tomasz, 2015

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Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture (vol 75, pg 261, 2017)

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