Rheological and physical properties of various flour extrudates at different barrel temperatures
Extrusion process is a high-temperature short time cooking process. The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time distribution, physical properties and rheological properties of various pregelatinized flour. Corn flour, rice flour, an...
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| Format: | Thesis |
| Language: | English |
| Published: |
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/69454/1/FSTM%202016%2020%20-%20IR.pdf http://psasir.upm.edu.my/id/eprint/69454/ |
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