Melt growth and shrinkage at the exit of the die in the extrusion-cooking process-Reference-Cited by-同舟云学术

Melt growth and shrinkage at the exit of the die in the extrusion-cooking process

Published:2003-11 Issue:2 Volume:60 Page:185-192
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Arhaliass A.,Bouvier J.M.,Legrand J.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. A general model for expansion of extruded products;Alvarez-Martinez;Journal of Food Science,1988

2. A study of the dynamics of foam growth: analysis of the growth of closely spaced spherical bubbles;Amon;Polymer Engineering Science,1984

3. Die design and dough expansion in low moisture extrusion-cooking process;Bouzaza;Journal of Food Engineering,1996

4. Desrumaux, A. (1996). Comportement technologique des semoules de maı̈s en cuisson-extrusion. Doctoral Thesis. Université de Technologie, Compiègne, France

5. La cuisson-extrusion. Technique and documentation;Colonna,1994

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