Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudates-Reference-Cited by-同舟云学术

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Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudates

Published:1983-01 Issue:4 Volume:2 Page:259-280
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Launay B.,Lisch J.M.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Gelatinization of corn grits by roll-cooking and extrusion cooking;Anderson;Cereal Sci. Today,1969

2. Heat transfer effects in die swell;Ben-Sabar;J. Rheology,1981

3. Changes in various starches by cooking-extrusion processing. II. Physical structure of extruded products;Charbonnière,1973

4. Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids;Colonna;Carbohyd. Polymers,1983

5. Protein-fortified extruded food products;Conway;Cereal Sci. Today,1973

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