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Extrusion cooking of grains for ethanol production

✍ Scribed by I. Ben-Gera; G.J. Rokey; O.B. Smith

Publisher
Elsevier Science
Year
1983
Tongue
English
Weight
580 KB
Volume
2
Category
Article
ISSN
0260-8774

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## Abstract In this study we (1) developed a new bulgur‐like foodstuff using a durum wheat cultivar and an extrusion technique, (2) investigated the physicochemical properties of the extrudates produced and (3) sensorially evaluated the end‐product after cooking. Durum wheat was processed in a labo