Rheological behaviour during extrusion of blends of minced fish and wheat flour-Reference-Cited by-同舟云学术

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Rheological behaviour during extrusion of blends of minced fish and wheat flour

Published:1992-01 Issue:2 Volume:15 Page:123-137
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bhattacharya Suvendu,Das H.,Bose A.N.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Extrusion today;Bain;Cereal Foods World,1979

2. Viscosity modelling of dough in extrusion;Bhattacharya;J. Food Technology,1986

3. Development of variable length single screw extruder and study of the product and extrusion characteristics of fish-wheat flour blend;Bhattacharya,1987

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Application of a Twin-Screw Extruder with an Ultra-High Length-to-Diameter Ratio in the Dry-Jet Wet Spinning Process of Polyacrylonitrile Nascent Fibers;Industrial & Engineering Chemistry Research;2023-05-17

3. Gel‐spinning of ultra‐high molecular weight polyethylene by a twin‐screw extruder with an ultra‐large length‐to‐diameter ratio;Polymer Engineering & Science;2022-09-17

4. Use of trout by-products (Oncorhynchus mykiss) for the production of an extruded fish feed;Revista Mexicana de Ingeniería Química;2022-03-18

5. Rheological Study of an Extruded Fish Diet with the Addition of Hydrolyzed Protein Flour;Applied Sciences;2021-08-31

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