Effects of Feed Rate and Screw Speed on Operating Characteristics and Extrudate Properties During Single-Screw Extrusion Cooking of Rice Flour
Author:
Affiliation:
1. Graduate Institute of Food Science and Technology, National Taiwan University, 59, Lane 144, Keelung Road, Section 4, Taipei, Taiwan.
2. Corresponding author. Phone: +886-2-2363-3148. Fax: +886-2-2362-0849. E-mail: yehs@ccms.ntu.edu.tw
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference31 articles.
1. Extrusion of blends of rice and chick pea flours: A response surface analysis
2. Computer simulation of starchy products' transformation by twin-screw extrusion
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