Rheological behaviour during extrusion of blends of minced fish and wheat flour
- 1 January 1992
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 15 (2) , 123-137
- https://doi.org/10.1016/0260-8774(92)90029-6
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Effect of extrusion process variables on in-vitro protein digestibility of fish-wheat flour blendsFood Chemistry, 1988
- Viscosity modelling of dough in extrusionInternational Journal of Food Science & Technology, 1986
- Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion‐CookingJournal of Food Science, 1985
- Continuous Gel Formation by HTST Extrusion‐Cooking: Soy ProteinsJournal of Food Science, 1985
- COEXTRUSION OF CARP (CYPRINUS CARPIO) AND RICE FLOURJournal of Food Processing and Preservation, 1985
- Component Interactions in the Extrusion Cooking Process: Influence of Process Conditions on the Functional Viscosity of the Wheat Flour SystemJournal of Food Science, 1984
- Degradation of Wheat Starch in a Single Screw Extruder: Characteristics of Extruded Starch PolymersJournal of Food Science, 1984
- A Physicochemical Model for Extrusion of Corn StarchJournal of Food Science, 1984
- Physical, chemical and nutritional quality of extruded corn germ flour and milk protein blendsInternational Journal of Food Science & Technology, 1983
- Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion methodInternational Journal of Food Science & Technology, 1981