Effect of wheat dextrin on corn flour extrusion characteristics
Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE was used to design experiments and investigate the...
| Published in: | Heliyon |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-11-01
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| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023090357 |