Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains-based snacks
Author:
Affiliation:
1. Department of Agricultural & Biosystems Engineering; South Dakota State University; Brookings SD USA
2. Department of Dairy and Food Science; South Dakota State University; Brookings SD USA
Funder
Minnesota Corn Growers Association
Publisher
Wiley
Subject
Food Science
Reference47 articles.
1. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;Journal of Food Composition and Analysis,2006
2. Viscosity modelling of dough in extrusion;Bhattacharya;International Journal of Food Science & Technology,1986
3. Kinetics of starch gelatinization during extrusion cooking;Bhattacharya;Journal of Food Science,1987
4. Extrusion of blends of rice and chick pea flours: A response surface analysis;Bhattacharya;Journal of Food Engineering,1994
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