Literature data compilation of WAI and WSI of extrudate food products

Oikonomou, NA; Krokida, MK

dc.contributor.author	Oikonomou, NA	en
dc.contributor.author	Krokida, MK	en
dc.date.accessioned	2014-03-01T01:35:56Z
dc.date.available	2014-03-01T01:35:56Z
dc.date.issued	2011	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/21255
dc.subject	Cereal mixtures	en
dc.subject	Extrusion parameters	en
dc.subject	Legumes	en
dc.subject	Water absorption index	en
dc.subject	Water solubility index	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Cereal mixtures	en
dc.subject.other	Extrusion parameters	en
dc.subject.other	Legumes	en
dc.subject.other	Water absorption index	en
dc.subject.other	Water solubility index	en
dc.subject.other	Extrusion	en
dc.subject.other	Food products	en
dc.subject.other	Solubility	en
dc.subject.other	Water absorption	en
dc.title	Literature data compilation of WAI and WSI of extrudate food products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10942910903160422	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10942910903160422	en
heal.language	English	en
heal.publicationDate	2011	en
heal.abstract	Published data on water absorption index and water solubility index of food materials are selected from the literature and organized into a database. Useful information such as the characteristics of the database and the statistics of the included data are presented. Researchers report that the values of the latter properties are affected by extrusion process variables. Copyright © Taylor & Francis Group, LLC.	en
heal.publisher	TAYLOR & FRANCIS INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1080/10942910903160422	en
dc.identifier.isi	ISI:000286820800018	en
dc.identifier.volume	14	en
dc.identifier.issue	1	en
dc.identifier.spage	199	en
dc.identifier.epage	240	en