The effect of feed moisture and shear strain on destruction ofBacillus globigii spores during extrusion cooking-Reference-Cited by-同舟云学术

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The effect of feed moisture and shear strain on destruction ofBacillus globigii spores during extrusion cooking

Published:1990-03 Issue:1 Volume:7 Page:3-11
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Likimani T.A.,Alvarez-Martinez L.,Sofos J.N.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference26 articles.

1. Product expansion following extrusion cooking;Alvarez-Martinez,1986

2. Gelatinization of corn grits by Roll-and-extrusion-cooking;Anderson;Cereal Science Today,1969

3. Gelatinization of corn grits by Roll-and-extrusion-cooking;Anderson;Cereal Science Today,1969

4. Influence of extrusion-cooking on the thermal destruction ofBacillus stearothermophilus spores in a starch-protein-sucrose mix;Bouveresse;LWT,1982

5. Dry heat inactivation ofBacillus subtilis var.niger spores as a function of relative humidity;Brannen;Appl. Microbiol.,1972

Cited by 3 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

1. Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours;Cereal Chemistry Journal;2017-05

2. Quality Modification of Food by Extrusion Processing;Advances in Experimental Medicine and Biology;2004

3. Pasta‐Like Product from Pea Flour by Twin‐Screw Extrusion;Journal of Food Science;1999-07

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