Role of lipids in the extrusion cooking processes

Grasas y Aceites

Volumn 51, Issue 1-2, 2000, Pages 97-110

  Ilo, S ^a   Schoenlechner, Regine ^a   Berghofe, E ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Extrusion cooking; Feed; Foods; Lipids; Quality

Indexed keywords

CEREAL PRODUCTS; COOKING; EXTRUSION; FEEDING; FOOD PRODUCTS; IMAGE QUALITY; LIPIDS; PLASTICS EXTRUDERS; THERMAL PROCESSING (FOODS);

BIOCHEMICAL REACTIONS; BREAKFAST CEREALS; CEREAL-BASED PRODUCTS; CONFECTIONERY PRODUCTS; EFFICIENT TECHNOLOGY; EXTRUSION COOKING PROCESS; OIL EXTRACTION; VEGETABLE PROTEIN;

OILS AND FATS;

EID: 0033633762     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2000.v51.i1-2.410     Document Type: Article

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