Correlation of Extrudate Infusibility with Bulk Properties using Image Analysis
- 31 August 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (5) , 1378-1382
- https://doi.org/10.1111/j.1365-2621.1990.tb03941.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- A General Model for Expansion of Extruded ProductsJournal of Food Science, 1988
- 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
- Changes in the Starch Fraction During Extrusion‐cooking of CornJournal of Food Science, 1983