Factors Affecting Expansion of Corn Meals with Poor and Good Expansion Properties-Reference-Cited by-同舟云学术

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Factors Affecting Expansion of Corn Meals with Poor and Good Expansion Properties

Published:1998-09 Issue:5 Volume:75 Page:639-643
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Zhang Wei¹²,Hoseney R. C.¹³⁴

Affiliation:

1. Graduate research assistant and professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan 66506.

2. Present address: Earth Grains Inc., 4649 LeBourget, St. Louis, MO 63134.

3. Present address: R&R Research Services Inc., 8831 Quail Lane, Manhattan, KS 66502.

4. Corresponding author. E-mail: r_and_r@kansas.net

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference7 articles.

1. A General Model for Expansion of Extruded Products

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of extrusion temperature and moisture incorporation on nutrient digestibility in barramundi (Lates calcarifer) diet;Aquaculture;2024-11

2. Impact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice;Food and Bioprocess Technology;2019-11-26

3. Effect of conditioner and moisture content on flowability of yellow cornmeal;Food Science & Nutrition;2019-09-02

4. Effect of chickpea and spinach on extrusion behavior of corn grit;Journal of Food Science and Technology;2019-03-14

5. Corn Dry Milling: Processes, Products, and Applications;Corn;2019

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