Food Technol. Biotechnol. 47 (2009) 404-412.


ISSN-1330-9862
FTB-2103

original scientific paper

Effect of Processing Variables and Enzymatic Activity

on Wheat Flour Dough Extruded Under Different Operating Conditions

Teresa De Pilli1*, Jack Legrand2, Roma Giuliani1, Antonio Derossi1 and Carla Severini1



 

1Department of Food Science, University of Foggia,

Via Napoli 25, IT-71100 Foggia, Italy

2Laboratoire de Génie des Procédés,

Environnement, Agroalimentaire, Université de Nantes,

BP 406, UMR 6144, CRTT, FR-44602 St. Nazaire Cedex, France

 

 

Received: May 20, 2008

Accepted: September 3, 2009

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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