Vol 2: Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk.Report as inadecuate



 Vol 2: Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk.


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This article is from Food Science & Nutrition, volume 2.AbstractHydration kinetics of tef flour breakfast cereals extruded at barrel temperatures of 110, 130, and 150°C was investigated by hydrating them in water and whole milk at 25°C (±1°C). The normalized Weibull model described the rehydration characteristics of the extrudates in water and milk adequately (R2 = 0.98–0.99). Water absorption rate was significantly (P 



Author: Solomon, W K

Source: https://archive.org/



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