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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Original Article

Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature

Yueyue Yanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, PR ChinaView further author information
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Aiquan Jiaoa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, PR China;c Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, PR ChinaView further author information
,
Qing Liua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, PR ChinaView further author information
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Enbo Xud College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, PR ChinaView further author information
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Yuan Chenb School of Food Science and Technology, Jiangnan University, Wuxi, PR ChinaView further author information
&
Zhengyu Jina State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China;b School of Food Science and Technology, Jiangnan University, Wuxi, PR China;c Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, PR ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-7802-9722View further author information
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Pages 1886-1898 | Received 19 May 2020, Accepted 16 Sep 2020, Published online: 26 Oct 2020

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