Extrudate Cell Structure‐Texture Relationships
- 1 September 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (5) , 1253-1257
- https://doi.org/10.1111/j.1365-2621.1992.tb11311.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Characterization of the Jagged Stress‐strain Relationships of Puffed Extrudates using the Fast Fourier Transform and Fractal AnalysisJournal of Food Science, 1992
- Cell Size Distributions of Puffed Corn ExtrudatesJournal of Food Science, 1992
- Effect of Ingredients on Physical/Structural Properties of ExtrudatesJournal of Food Science, 1990
- Correlation of Extrudate Infusibility with Bulk Properties using Image AnalysisJournal of Food Science, 1990
- Optimum Extrusion‐Cooking Conditions for Maximum Expansion of Corn StarchJournal of Food Science, 1988
- Depolymerization of Starch by High Pressure ExtrusionJournal of Food Science, 1987
- An experimental study of twin-screw extrusion-cooking of maize gritsJournal of Food Engineering, 1985
- A Physicochemical Model for Extrusion of Corn StarchJournal of Food Science, 1984
- Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudatesJournal of Food Engineering, 1983