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dc.contributor.authorLicata, Rebecca Lynn
dc.contributor.supervisorDr Ranil Coorey
dc.contributor.supervisorDr Yun Zhao
dc.contributor.supervisorDr Hannah Williams
dc.contributor.supervisorDr Stuart K Johnson

Sorghum is a major drought and high temperature tolerant grain crop currently used mainly as animal feed in Australia. This study investigated high temperature high pressure extrusion cooking for the manufacture of snack-food like products using sorghum. Response surface methodology statistical modelling was successfully used to specify the optimal formulation and processing conditions to manufacture an expanded product with high levels of slowly digestible starch with potential for assisting in healthy blood glucose control.

dc.publisherCurtin University
dc.titleUsing response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour
curtin.departmentSchool of Public Health
curtin.accessStatusOpen access

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