| Original language | English |
|---|---|
| Journal | International Journal of Food Science and Technology |
| Volume | 47 |
| Issue number | 6 |
| Pages (from-to) | 1165-1175 |
| Number of pages | 11 |
| ISSN | 0950-5423 |
| DOIs | |
| Publication status | Published - 2012 |
| MoE publication type | A1 Journal article-refereed |
Fields of Science
- Barley
- extrusion
- polydextrose
- snacks
- whey protein isolate
- TWIN-SCREW EXTRUSION
- DIETARY FIBER
- BETA-GLUCAN
- PHYSICAL-PROPERTIES
- FUNCTIONAL-PROPERTIES
- POMACE BLENDS
- STARCH BLENDS
- BY-PRODUCTS
- CORN MEAL
- QUALITY
- 114 Physical sciences
- 416 Food Science
Cite this
}
Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates. / Kirjoranta, Satu; Solala, Kari; Suuronen, Jussi-Petteri; Penttilä, Paavo; Peura, Marko; Serimaa, Ritva; Tenkanen, Maija; Jouppila, Kirsi.
In: International Journal of Food Science and Technology, Vol. 47, No. 6, 2012, p. 1165-1175.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates
AU - Kirjoranta, Satu
AU - Solala, Kari
AU - Suuronen, Jussi-Petteri
AU - Penttilä, Paavo
AU - Peura, Marko
AU - Serimaa, Ritva
AU - Tenkanen, Maija
AU - Jouppila, Kirsi
PY - 2012
Y1 - 2012
KW - Barley
KW - extrusion
KW - polydextrose
KW - snacks
KW - whey protein isolate
KW - TWIN-SCREW EXTRUSION
KW - DIETARY FIBER
KW - BETA-GLUCAN
KW - PHYSICAL-PROPERTIES
KW - FUNCTIONAL-PROPERTIES
KW - POMACE BLENDS
KW - STARCH BLENDS
KW - BY-PRODUCTS
KW - CORN MEAL
KW - QUALITY
KW - 114 Physical sciences
KW - 416 Food Science
U2 - 10.1111/j.1365-2621.2012.02956.x
DO - 10.1111/j.1365-2621.2012.02956.x
M3 - Article
VL - 47
SP - 1165
EP - 1175
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 6
ER -