@article{06bec95afca54ad79ccc9a7d8e8c80a6,
title = "Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates",
keywords = "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",
author = "Satu Kirjoranta and Kari Solala and Jussi-Petteri Suuronen and Paavo Penttil{\"a} and Marko Peura and Ritva Serimaa and Maija Tenkanen and Kirsi Jouppila",
year = "2012",
doi = "10.1111/j.1365-2621.2012.02956.x",
language = "English",
volume = "47",
pages = "1165--1175",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Oxford University Press",
number = "6",
}