Continous production of roux using twin-screw extrusion technology

Cereal Foods World

Volumn 43, Issue 8, 1998, Pages 626-628

  McPherson, C ^a   Gierus, M ^a  

^a ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032368341     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (3)

1. Escoffier, A. Ma Cuisine. Royce Publications, Czechoslovakia, 1984.
2. Zapsalis, C., and Beck, R. A. Food Chemistry and Nutritional Biochemistry. John Wiley & Sons, New York, 1985.
3. Bhatnagar, S., and Hanna, M. A. Extrusion processing conditions for amylose-lipid complexing. Cereal Chem. 71(6): 587, 1994.