TARO (COLOCASIA-ESCULENTA) EXTRUSION

被引：5
|
作者：
MAGA, JA
LIU, MB
REY, T
机构：
[1] Department of Food Science and Human Nutrition, Colorado State University, Fort Collins
来源：
CARBOHYDRATE POLYMERS | 1993年 / 21卷 / 2-3期
关键词：
D O I：
10.1016/0144-8617(93)90014-U
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Taro, containing 15% moisture, was extruded at 80, 100, 120 and 140-degrees-C. Resulting extrudate expansion ratio. breaking strength and water absorption properties were determined. Optimum properties were found to occur at an extrusion temperature of 120-degrees-C.
引用
收藏
页码：177 / 178
页数：2
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