The effect of processing history on chemical changes in single- and twin-screw extruders
- 31 October 1993
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 4 (10) , 324-329
- https://doi.org/10.1016/0924-2244(93)90102-g
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Physicochemical Changes and Rheological Properties of Starch during Extrusion (A Review)Biotechnology Progress, 1991
- Water diffusivity in starches at high temperatures and pressuresBiotechnology Progress, 1991
- Comparison of Two Methods of Estimation of the Effective Moisture Diffusivity from Drying DataJournal of Food Science, 1990
- Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture ContentsJournal of Food Science, 1989