The Use of a Reaction Cell to Model the Development and Control of Colour in Extrusion Cooked Foods

• 1 August 1994
• journal article
• research article
• Published by Elsevier in Lwt - Food Science and Technology
• Vol. 27  (4) , 375-379
• https://doi.org/10.1006/fstl.1994.1076

Abstract

Keywords

• REACTION CELL
• SUP
• COLOUR DEVELOPMENT
• HEATED
• EXTRUSION COOKED
• MODEL