FACTORS AFFECTING EXTRUSION CHARACTERISTICS of EXPANDED STARCH-BASED PRODUCTS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1990.tb00145.x/fullpdf
Reference12 articles.
1. Textural Properties of Extruded Plant Protein Blends
2. The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. I. Analytical Characteristics
3. The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. II. Gelatinization Characteristics of Extracted Starches
4. Changes in the Starch Fraction During Extrusion-cooking of Corn
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4. Effect of Lipid Contents and Process Parameters on the Physicochemical, Rheological, Calorimetric and Structural Properties of an Extruded Canine Food;Animal Nutrition and Feed Technology;2019
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