Rheological and physical properties of various flour extrudates at different barrel temperatures

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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书目详细资料
主要作者:	Lim, Sue Shan
格式:	Thesis
语言:	English
出版:	2016
主题:	Rheology - Analysis Flour - Extrusion Starch
在线阅读:	http://psasir.upm.edu.my/id/eprint/69454/1/FSTM%202016%2020%20-%20IR.pdf
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