A GENERAL-MODEL FOR EXPANSION OF EXTRUDED PRODUCTS

被引：274

作者：

ALVAREZMARTINEZ, L

KONDURY, KP

HARPER, JM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07768.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：609 / 615

页数：7

共 13 条

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[4]

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[5]

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[6]

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[7] EFFECT OF EXTRUSION-COOKING ON POTATO STARCH USING A TWIN SCREW FRENCH EXTRUDER [J].

MERCIER, C .

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[8]

MERCIER C, 1975, CEREAL CHEM, V52, P283

[9] TEXTURAL AND MICROSTRUCTURAL CHANGES IN CORN STARCH AS A FUNCTION OF EXTRUSION VARIABLES [J].

OWUSUANSAH, J ;

VANDEVOORT, FR ;

STANLEY, DW .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1984, 17 (02) :65-70

[10]

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