Toasting of corn flakes: Product characteristics as a function of processing conditions-Reference-Cited by-同舟云学术

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Toasting of corn flakes: Product characteristics as a function of processing conditions

Published:2008-10 Issue:3 Volume:88 Page:419-428
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sumithra B.,Bhattacharya Sila

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Experiment Optimisation in Chemistry and Chemical Engineering;Akhnazarova,1982

2. Anon., 2005. Encyclopedia Britanica Ultimate Reference. Suit 2005 DVD, Encyclopedia Britanica, UK.

3. Official Methods of Analysis;AOAC,1980

4. Changes occurring in protein body structure and alpha-zein during cornflake processing;Batterman;Cereal Chemistry,1998

5. Deep fat frying characteristics of chickpea flour suspensions;Bhat;International Journal of Food Science and Technology,2001

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