EXTRUSION COOKING OF BLENDS OF SOY FLOUR AND SWEET POTATO FLOUR ON SPECIFIC MECHANICAL ENERGY (SME), EXTRUDATE TEMPERATURE AND TORQUE
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2001.tb00459.x/fullpdf
Reference37 articles.
1. Extruded Potato Peel Functional Properties Affected by Extrusion Conditions
2. Influence of process and product variables on extrusion energy and pressure requirements
3. Extrusion of blends of rice and chick pea flours: A response surface analysis
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