Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time and physical properties of various flour extrudates. Corn flour, rice flour, corn flour with potato starch (30% w/w, d.b), and rice flour with potato starch (30%w/w, d.b) were extruded at scr...
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| Päätekijät: | , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
| Julkaistu: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Linkit: | http://psasir.upm.edu.my/id/eprint/37238/1/%2813%29.pdf |
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