Starch conversion and expansion behaviour of wheat starch cooked with either; palm, soybean or sunflower oils in a co-rotating intermeshing twin-screw extruder-Reference-Cited by-同舟云学术

Starch conversion and expansion behaviour of wheat starch cooked with either; palm, soybean or sunflower oils in a co-rotating intermeshing twin-screw extruder

Published:2011-01-12 Issue:2 Volume:46 Page:268-274
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Abu-hardan Madian,Hill Sandra E.,Farhat Imad

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02473.x/fullpdf

Reference36 articles.

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

2. Melt growth and shrinkage at the exit of the die in the extrusion-cooking process;Arhaliass;Journal of Food Engineering,2003

3. Kinetics of starch gelatinization during extrusion cooking;Bhattacharya;Journal of Food Science,1987

4. Effect of sugar on the extrusion of maize grits and wheat flour;Carvalho;International Journal of Food Science and Technology,2000

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