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...
Saved in:
| Main Authors: | , , , |
|---|---|
| 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 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|