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Effects of extrusion parameters on rheological properties,chromatism,protein solubility and microstructure of flaxseed-corn mixture被引量：2
《International Journal of Agricultural and Biological Engineering》2015年第6期89-98,共10页Wu Min Liu Yi Wang Lijun Li Dong 
We acknowledge that this work was supported by Project of National Natural Science Foundation of China(31301593);Research and Development Fund for University’s Doctoral Discipline of China(20130008120021);Chinese Universities Scientific Fund(2015GX003).
As a kind of significant functional food material,flaxseed can be processed into snacks by extrusion technology.This research mainly studied the effects of different extrusion conditions:temperature,screw speed,materi...
关键词：FLAXSEED EXTRUSION flaxseed-corn blend steady shear rheological property food processing 
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