A Viscosity Model for Soy White Flakes-Based Aquafeed Dough in a Single Screw Extruder
Author:
Affiliation:
1. Department of Agricultural & Biosystems Engineering; South Dakota State University; Brookings SD
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12357/fullpdf
Reference18 articles.
1. Viscosity modelling of dough in extrusion;Bhattacharya;Int. J. Food Sci. Technol.,1986
2. Viscosity of an intermediate moisture dough;Cervone;J. Food Process Eng.,1978
3. Rheological model of soy dough in extrusion;Chen;J. Food Process Eng.,1978
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