Numerical study of the extrusion process in cereals production: Part II. Analysis of variance-Reference-Cited by-同舟云学术

Numerical study of the extrusion process in cereals production: Part II. Analysis of variance

Published:2006-01 Issue:2 Volume:72 Page:179-188
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ficarella Antonio,Milanese Marco,Laforgia Domenico

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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2. An Introduction to Rheology;Barnes,1989

3. Twin-screw extrusion of Rice-green gram blend. Extrusion and Extrudate characteristics;Bhattacharya;Journal of Food Engineering,1997

4. Degradation of wheat starch in a twin-screw extruder;Cai;Journal of Food Engineering,1995

5. Chang, C. N. (1992). Study of the mechanism of starchy biopolymer extrudate expansion. Ph.D. Thesis, Rutgers, The State University of New Jersey, New Brunswick (NJ), USA.

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