Detection of differences in corn quality for extrusion processes by rapid visco analyser

Cereal Foods World

Volumn 43, Issue 2, 1998, Pages 69-72

  Whalen, Paul J ^a  

^a Whalen Consulting   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032340537     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (8)

1. Watson, S. A., and Ramstad, P. E., eds. Corn: Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN, 1987.
2. Huber, G. R., and Rokey, G. J. Extruded snacks. In: Snack Food. R. G. Booth, Ed. Van Nostrand Reinhold, New York, p.107, 1990.
3. Guy, R. C. E. Raw materials for extrusion cooking processes. In: The Technology of Extrusion Cooking. N. D. Frame, Ed. Blackie Academic & Professional, Glasgow, England, p. 52, 1994.
4. Hoseney, R. C. Principles of Cereal Science and Technology, 2nd ed. American Association of Cereal Chemists, St. Paul, MN, 1994.
5. Almeida-Dominguez, H. D., Cepeda, M., and Rooney, L. W. Properties of commercial nixtamalized corn flours. Cereal Foods World 41:624, 1996.
6. Hammond, N. A. Personal communication, 1997.
7. Anonymous. Aided by surface active agents. Extrusion Comm. No. 6:Suppl. 1(2):6, 1992.
8. Miller, B. S ., Derby, R. I., and Trimbo, H. B. A pictorial explanation for the increase in viscosity of a heated wheat starch-water suspension. Cereal Chem. 50:271, 1973.