EFFECT of EXTRUSION VARIABLES ON EXTRUDATE CHARACTERISTICS of FISH MUSCLE-RICE FLOUR BLEND IN A SINGLE-SCREW EXTRUDER
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2000.tb00412.x/fullpdf
Reference27 articles.
1. Extrusion of food proteins
2. Effect of extrusion process variables on the product texture of blends of minced fish and wheat flour
3. EFFECT OF FISH PROTEIN, SALT, SUGAR, AND MONOSODIUM GLUTAMATE ON THE GELATINIZATION OF STARCH IN FISH-STARCH MIXTURES
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