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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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书目详细资料
Main Authors:	Lim, Sue Shan, Sulaiman, Rabiha, Sanny, Maimunah, Zainal Abedin, Nur Hanani
格式:	Article
语言:	English
出版:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
在线阅读:	http://psasir.upm.edu.my/id/eprint/37238/1/%2813%29.pdf http://psasir.upm.edu.my/id/eprint/37238/ http://www.ifrj.upm.edu.my/22%20(03)%202015/(13).pdf
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