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Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing

Chao Qiu1, Han Hu1, Baicun Chen1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|November 27, 2024
PubMed

Keywords:
extrusionfood compositionfunctional foodphysicochemical propertiesstarch

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