Starch transitions and their influence on flow pattern during single-screw extrusion cooking of rice flour

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 77, Issue 1, 1999, Pages 47-54

  Yeh, A N I ^a   Wu, Tsai Quen ^a   Jaw, Yih Mon ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Flow pattern; Rice; Single screw extrusion cooking; Transition

Indexed keywords

EID: 0004849947     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030899532259     Document Type: Article

References (33)

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