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2020•Plant Foods for Human NutritionRequires access

Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour

Mingming Qi, Guangyao Zhang, Zhishang Ren, Zhuangzhuang He, Huihui Peng, Dongliang Zhang, Chengye Ma

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Key concepts: Extrusion, Starch, Food science, Retrogradation (starch), Crystallinity, Chemistry, Wheat flour, Pea protein

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Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour — Research Paper | ScholarLens