Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed mois...

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Bibliographic Details
Main Authors: Shiqi Huang, Laura Roman, Mario M. Martinez, Benjamin M. Bohrer
Format: Article
Published: MDPI AG 2020-08-01
Online Access:

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