Attrition reduction and quality improvement of coated puffed wheat by fluidised bed technology-Reference-Cited by-同舟云学术

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Attrition reduction and quality improvement of coated puffed wheat by fluidised bed technology

Published:2009-07 Issue:2 Volume:93 Page:236-241
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Solís-Morales D.,Sáenz-Hernández C.M.,Ortega-Rivas E.

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Microcapsules for food;Arshady;Journal of Microencapsulation,1993

2. Food Powders: Physical Properties Processing, and Functionality;Barbosa-Cánovas,2005

3. Food Texture and Viscosity: Concepts and Measurement;Bourne,1982

4. Fluidization techniques in food processing;Casimir;Food Technology Australia,1986

5. Grain, cereal: ready-to-eat breakfast cereals;Culbertson,2004

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