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- W2006768583 endingPage "425" @default.
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- W2006768583 abstract "In this paper we review the current knowledge on the structuring via bubble expansion of starchy snacks, which are formulated on the basis of potato ingredients. These snacks are rarely discussed in scientific literature, but there are a scant number of patents dealing with various formulations and process descriptions. The general trends in the snack processing, we have described in a formal way using the Complex Dispersed Systems notation, augmented with a depiction of the processing pathway in the supplemented state diagram of starch. With this general framework in mind, we have compared the information given in the patents with scientific literature on cereal-based snacks. Based on this comparison we have formulated hypotheses about the functionality of the various ingredients with respect to the structuring of the potato snacks." @default.
- W2006768583 created "2016-06-24" @default.
- W2006768583 creator A5044180696 @default.
- W2006768583 creator A5063734298 @default.
- W2006768583 date "2013-02-01" @default.
- W2006768583 modified "2023-09-26" @default.
- W2006768583 title "Structuring of indirectly expanded snacks based on potato ingredients: A review" @default.
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- W2006768583 doi "https://doi.org/10.1016/j.jfoodeng.2012.09.001" @default.
- W2006768583 hasPublicationYear "2013" @default.