Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum鈥搘heat composite dough

著录项

• 来源
  《Journal of Cereal Science》 |2017年第2017期|共9页
• 作者

  Morteza Jafari; Arash Koocheki; Elnaz Milani;

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• 作者单位

  Department of Food Science and Technology Ferdowsi University of Mashhad (FUM);

  Department of Food Science and Technology Ferdowsi University of Mashhad (FUM);

  Iranian Academic Center for Education Culture and Research (ACECR);

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 农作物;
• 关键词

  Sorghum flour; Extrusion cooking; Stress-relaxation; Heating rate; SEM;

  机译：高粱面粉;挤出烹饪;应激放松;加热速率;SEM;