The effect of upstream setting parameters of extrusion-cooking on the physicochemical and functional properties of wheat flour extrudate

Poster (Scientific congresses and symposiums)

Malumba Kamba, Paul; Nicodème, T.; Doran, Lynn et al.

2017 • 31st EFFoST International Conference 2017

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https://hdl.handle.net/2268/224936

The effect of upstream setting parameters.pdf

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Disciplines :

Food science

Author, co-author :

Malumba Kamba, Paul ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Nicodème, T.

Doran, Lynn ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Werner, R.

Roiseux, O.

Blecker, Christophe ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Bera, François ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Language :

English

Title :

The effect of upstream setting parameters of extrusion-cooking on the physicochemical and functional properties of wheat flour extrudate

Publication date :

November 2017

Event name :

31st EFFoST International Conference 2017

Event place :

Melia Sitges, Sitges, Spain

Event date :

13-16 November 2017

Audience :

International

Available on ORBi :

since 12 June 2018

Number of views

52 (9 by ULiège)

Number of downloads

35 (4 by ULiège)