Effect of extrusion on the modification of wheat flour proteins related to celiac disease

Wu, Y; Xiao, ZW; Jiang, X; Lv, CF; Gao, JY; Yuan, JL; Shan, LK; Chen, HB

Chen, HB (通讯作者)，Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China.;Chen, HB (通讯作者)，Nanchang Univ, Sch Food Sci, Nanchang 330047, Jiangxi, Peoples R China.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (7): 2655

Abstract

Wheat flour was extruded using a single- and double-screw extruder at 130, 150, and 170 degrees C, respectively, to determine the effect of extrusion ......

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