The combined application of supercritical fluid and extrusion technology
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference17 articles.
1. Research Needs in Extrusion Cooking and Forming
2. Food Extrusion Science and Technology,1992
3. Protein Quality and the Effects of Processing;Phillips,1994
4. A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansion
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