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Wheat flour products manufactured with a single and twin screw extruder at different extrusion -cooking variables were studied. The effects of extrusion -cooking conditions were related to the followi...
The lengthening of the flour storage period caused a gradual diminution of the quantity of the washed out gluten as well as an increase in the GI value. Depending on the wheat cultivar, sorption pr...
The influence of water activity, storage time and consolidation on the flowability of wheat flour were evaluated. Powder flowability was measured using a Jenike shear tester according to the Jenike pr...

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