3/1999 vol. 13
Physical properties of corn - oat bran snacks
Z. Rzedzicki 1
 
 
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Department of Food Process Engineering, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
Acceptance date: 1998-01-16
 
Int. Agrophys. 1999, 13(3): 381–385
Article (PDF)
 
KEYWORDS
extrusion - cooking
cereals
oat bran
Physical properties
 
ABSTRACT
Studies have been undertaken in order to evaluate the usage of oat bran as a component in the production of cereal snacks. It was found that the mixture of corn semolina and bran components is a valuable raw material for extrudate production.
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