Component Interactions in the Extrusion Cooking Process: Influence of Process Conditions on the Functional Viscosity of the Wheat Flour System-Reference-Cited by-同舟云学术

Component Interactions in the Extrusion Cooking Process: Influence of Process Conditions on the Functional Viscosity of the Wheat Flour System

Published:1984-09 Issue:5 Volume:49 Page:1380-1385
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PATON DAVID,SPRATT WINSTON A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb14995.x/fullpdf

Reference16 articles.

1. Computer Plotting in 3-Dimensions: A Program Designed for Food Science Applications

2. P. Colonna, and C. Mercier, 1982 . Macromolecular modifications of manioc starch components by extrusion cooking with and without lipids . Presented at 7th World Cereal and Bread Congress, Prague, Czechoslovakia, June 28-July 1.

3. V.J. Davidson, 1983 . Extrusion of wheat starch . Ph.D. thesis , Univ. of Toronto, Toronto, Canada.

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