Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review
Wheat is one of the most important cereal crops and a critical ingredient in a wide range of ready-to-eat products, such as bread, noodles, cakes, and snacks, due to its favorable sensory attributes and processing properties. Extrusion, a process commonly used in the food industry, has proven effect...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2025-09-01
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| Series: | Food Physics |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2950069925000040 |
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