EXTRUSION COOKING OF CORN MEAL WITH SODIUM BICARBONATE AND SODIUM ALUMINUM PHOSPHATE
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1996.tb00744.x/fullpdf
Reference20 articles.
1. Texture and Microstructure of Cassava (Manihot esculenta Crantz) Flour Extrudate
2. Influence of process and product variables on extrusion energy and pressure requirements
3. Basis of cereal starch expansion
4. Expansion, Color and Shear Strength Properties of Com Starches Extrusion-Cooked with Urea and Salts
5. Optimum Extrusion-Cooking Conditions for Maximum Expansion of Corn Starch
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