CONTROLLING EXTRUSION COOKERS IN CEREAL-BASED PROCESSES

被引:1
|
作者
GUY, R
机构
[1] Senior Research Associate, Campden 8 Chorleywood Research Association, Herts
来源
MEASUREMENT & CONTROL | 1995年 / 28卷 / 01期
关键词
D O I
10.1177/002029409502800104
中图分类号
TP [自动化技术、计算机技术];
学科分类号
0812 ;
摘要
[No abstract available]
引用
收藏
页码:17 / 20
页数:4
相关论文
共 50 条
  • [1] Fats and cereal-based products
    Simon, A
    OCL-OLEAGINEUX CORPS GRAS LIPIDES, 1996, 3 (01): : 38 - 40
  • [2] ROLE OF CEREAL-BASED PRODUCTS
    SELBY, K
    CHEMISTRY & INDUSTRY, 1977, (12) : 494 - 498
  • [3] ROLE OF CEREAL-BASED PRODUCTS
    SELBY, K
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (10) : 950 - 950
  • [4] OPPORTUNITIES FOR CEREAL-BASED FOODS
    STILLINGS, BR
    CEREAL FOODS WORLD, 1992, 37 (05) : 354 - 354
  • [5] Special Issue "Cereal-Based Foods"
    Zettel, Viktoria
    Hitzmann, Bernd
    APPLIED SCIENCES-BASEL, 2022, 12 (12):
  • [6] Cereal-based foods-novel processes to improve safety and nutritional quality
    Chen, Gengjun
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (07): : 3123 - 3124
  • [7] Cereal-based fermented foods and beverages
    Blandino, A
    Al-Aseeri, ME
    Pandiella, SS
    Cantero, D
    Webb, C
    FOOD RESEARCH INTERNATIONAL, 2003, 36 (06) : 527 - 543
  • [8] NATURAL COLORS IN CEREAL-BASED PRODUCTS
    FREUND, PR
    CEREAL FOODS WORLD, 1985, 30 (04) : 271 - 273
  • [9] Barley in the Production of Cereal-Based Products
    Lukinac, Jasmina
    Jukic, Marko
    PLANTS-BASEL, 2022, 11 (24):
  • [10] BIOAVAILABILITY OF MAGNESIUM IN CEREAL-BASED FOODS
    RANHOTRA, GS
    CEREAL FOODS WORLD, 1983, 28 (06) : 349 - 351