TY  - JOUR 
AU  - Martínez Martínez, Mario
AU  - Rosell, Cristina M.
AU  - Gómez Pallarés, Manuel
PY  - 2014
UR  - http://uvadoc.uva.es/handle/10324/5722
AB  - Continuous innovation in foodstuff and their higher quality requirements force food industry to look for flours with new specific functionalities. The objective of this work was to modify wheat flour functionality by using extrusion. This treatment...
LA  - eng
PB  - Elsevier
KW  - extrusion
KW  - pasting properties
KW  - harina de trigo
KW  - propiedades térmicas
KW  - hidratación
KW  - hidrolisis enzimática
TI  - Modification of wheat flour functionality and digestibility through different extrusion conditions
DO  - 10.1016/j.jfoodeng.2014.06.035
ER  -