Component Interactions in the Extrusion Cooking Process: Influence of Process Conditions on the Functional Viscosity of the Wheat Flour System
- 1 September 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (5) , 1380-1385
- https://doi.org/10.1111/j.1365-2621.1984.tb14995.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- A Model for Mechanical Degradation of Wheat Starch in a Single‐Screw ExtruderJournal of Food Science, 1984
- Degradation of Wheat Starch in a Single Screw Extruder: Characteristics of Extruded Starch PolymersJournal of Food Science, 1984
- Residence Time Distributions for Wheat Starch in a Single Screw ExtruderJournal of Food Science, 1983
- Computer Plotting in 3-Dimensions: A Program Designed for Food Science ApplicationsJournal of Food Science, 1981