Blar i Artikler / Articles på tidsskrift "Lebensmittel-Wissenschaft + Technologie"
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The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
(Journal article; Peer reviewed, 2019)The objective of this study was to explore the production of an expanded snack entirely based on pea- and oatrich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend ...