Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates.
Raceli SandrinThiago CaonAndré Wüst ZibettiAlicia de FranciscoPublished in: Journal of the science of food and agriculture (2018)
High oat content may be efficiently processed by optimizing the extruder conditions (temperature, screw speed, and profile), improving the nutritional properties of the final product. © 2017 Society of Chemical Industry.
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