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Ram Extrusion of Potato Starch Dough Through Multi-Holed Dies

  • Published:2002-03 Issue:1 Volume:80 Page:12-19
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Rahman L.,Rowe P.,Cheyne A.,Wilson D.I.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference15 articles.

1. The flow of pastes through dies of complicated geometry;Benbow;Powder Tech,1991

2. The cold extrusion of chocolate;Beckett;Food and Bio Prod Proc,1994

3. Effect of gluten and starch interactions on the structure and rheological behaviour of wheat-flour doughs;Nguyen,2000

4. Changes in microstructure and rheological behaviour of chocolate during extrusion;Engmann,2000

5. Rheological Methods in Food Process Engineering.;Steffe,1996
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