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Listar por palabra clave "Extrusion cooking"

Mostrando ítems 1-2 de 2

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Peñaranda, Irene; Garrido, María Dolores; García-Segovia, Purificación; Martínez-Monzó, Javier; Igual Ramo, Marta (MDPI AG, 2023-03)

[EN] There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental ...
Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

Albarracín, Micaela; Talens Oliag, Pau; Martínez Navarrete, Nuria; González, Rolando J; Drago, Silvina R (Sage, 2016-06)

[EN] Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, ...

Mostrando ítems 1-2 de 2