| Dgel | Degree of gelatinization (%) |
| d.m. | Dry matter (g/100g) |
| HAMS | High-amylose maize starch |
| ∆ Hgel | Gelatinization enthalpy (J/g) |
| IDF | Insoluble dietary fiber (g/100 g) |
| m | Mass flow rate (kg/h) |
| MS | Maize starch |
| n | Screw speed (rpm) |
| n.t. | Not treated |
| PS | Potato starch |
| RPC | Rapeseed press cake |
| SDF | Soluble dietary fiber (g/100 g) |
| SH | Total hydrolyzed starch (g/100 g) |
| SME | Specific mechanical energy (Wh/kg) |
| T | Temperature (°C) |
| TB | Barrel temperature (°C) |
| TDF | Total soluble dietary fiber (g/100 g) |
| Tgel | Gelatinization temperature (°C) |
| TT | Treatment temperature (°C) |
| Tt | Treatment time (s) |
| w.b. | Wet basis (g/100 g) |
| WPS | Waxy potato starch |
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