Physical properties of corn - oat bran snacks
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| Autorzy: | Z. Rzedzicki1 1Department of Food Process Engineering, University of Agriculture, Doświadczalna 44,20-236 Lublin, Poland |
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| Streszczenie : | A b s t r a c t. Studies have been undertaken in order to evaluate the usage of oat bran as a component in the production of cereal snacks. It was found that the mixture of corn semolina and bran components is a valuable raw material for extrudate production. |
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| Słowa kluczowe : | extrusion - cooking, cereals, oat bran, physical properties | ||||||||
| Język : | Angielski | ||||||||