A GENERALIZED VISCOSITY MODEL FOR EXTRUSION of PROTEIN DOUGHS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1989.tb00022.x/fullpdf
Reference28 articles.
1. R.L. BALLMAN, and R. SIMON, 1964 . J. Polymer Sci. A2: 3557 . (Cited in Collins and Bauer (1965)).
2. Viscosity modelling of dough in extrusion
3. A REVIEW OF FUNDAMENTAL AND ENGINEERING ASPECTS OF EXTRUSION OF BIOPOLYMERS IN A SINGLE-SCREW EXTRUDER
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