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3 articles related to "Gelatinization Degree"

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Articles

Original Research

Published on 30 Jun 2022

Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour

in Food Biotechnology

Luis A. Bello-Pérez
Jesus A. Cabello-Vazquez
Roselis- Carmona-Garcia
Omar Patiño-Rodriguez
Jose Alvarez-Ramirez

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.881714

4,693 views
11 citations

Original Research

Published on 21 Mar 2023

Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder

in Nutrition and Food Science Technology

Zhuo Zhang
Yongqiang Liang
Liang Zou
Yunan Xu
Mengzhuo Li
Bao Xing
Manli Zhu
Yichen Hu
Guixing Ren
Lizhen Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1113327

4,628 views
5 citations

Original Research

Published on 05 Feb 2019

Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient

in Nutrition and Food Science Technology

Daniel E. Garcia-Valle
Luis A. Bello-Perez
Pamela C. Flores-Silva
Edith Agama-Acevedo
Juscelino Tovar

Frontiers in Nutrition

doi 10.3389/fnut.2019.00002

19,773 views
38 citations