Low Moisture Extrusion: Effects of Cooking Moisture on Product Characteristics-Reference-Cited by-同舟云学术

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Low Moisture Extrusion: Effects of Cooking Moisture on Product Characteristics

Published:2006-08-25 Issue:1 Volume:50 Page:249-253
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

MILLER ROBERT C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13321.x/fullpdf

Reference14 articles.

1. Extruders: single vs. twin-screw;Anonymous;Food Eng. June,1983

2. Food extrusion;Harper;CRC Crit. Rev. in Food Sci. Nutr.,1979

3. Harper , J.M. Holay , S.H. 1979 Optimal energy usage in food extrusion

4. Control of extrusion variables in extrusion cooking;Hauck;Cereal Foods World,1981

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of different processing conditions to obtain expanded extruded based on cowpea;Brazilian Journal of Food Technology;2023

2. Extrusion for the Production of Functional Foods and Ingredients;Innovative Food Processing Technologies;2021

3. Effects of Low Moisture Extrusion on the Structural and Physicochemical Properties of Adlay (Coix lacryma-jobi L.) Starch-Based Polymers;Process Biochemistry;2020-09

4. Technology of sunflower cake preparation;IOP Conference Series: Earth and Environmental Science;2020-05-01

5. Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology;Animal Feed Science and Technology;2019-07

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