Relationship of extrusion variables with pressure and temperature during twin screw extrusion cooking of starch
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids;Colonna;Carbohyd. Polymers,1983
2. Flow mixing and residence time distribution of maize starch within a twin-screw extruder with a longitudinally-split barrel;Colonna;J. Cereal Sci.,1983
3. Thermal Processing and Quality of Foods,1984
4. A model for mechanical degradation of wheat starch in a single screw extruder;Davidson;J. Food Sci.,1984
5. Physical and rheological assessment of extrusion cooked maize;Fletcher,1984
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