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- W252654966 abstract "This chapter discusses the effects of dietary fibre (DF) and outer grain parts on extrusion processing of expanded foods and summarizes the ongoing research in development of high DF foods with improved structural and sensory profile. The chapter first outlines the basics of extrusion processing and the influence of both fibre addition and fibre type on the product quality and then discusses how the extrusion processing can be used to tailor fibre properties." @default.
- W252654966 created "2016-06-24" @default.
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- W252654966 date "2013-01-01" @default.
- W252654966 modified "2023-10-18" @default.
- W252654966 title "Fibre in extruded products" @default.
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- W252654966 doi "https://doi.org/10.1533/9780857095787.3.256" @default.
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