Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

Satu Kirjoranta, Kari Solala, Jussi-Petteri Suuronen, Paavo Penttilä, Marko Peura, Ritva Serimaa, Maija Tenkanen, Kirsi Jouppila

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalInternational Journal of Food Science and Technology
Volume47
Issue number6
Pages (from-to)1165-1175
Number of pages11
ISSN0950-5423
DOIs
Publication statusPublished - 2012
MoE publication typeA1 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

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