Comparing inline extrusion viscosity for different operating conditions to offline capillary viscosity measurements
Author:
Affiliation:
1. Department of Agriculture and Biological EngineeringPurdue University West Lafayette Indiana
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13199
Reference37 articles.
1. Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion
2. Extrusion Processing Technology
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4. Use of a dual orifice die for on-line extruder measurement of flow behavior index in starchy foods
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