Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates

Starch/Staerke

Volumn 53, Issue 3-4, 2001, Pages 147-154

  Ryu, Gi Hyung ^a   Ng, P K W ^b  

^a Kongju National University   (South Korea)

^b Michigan State University   (United States)

Author keywords

Extrusion cooking; Mechanical properties; Wheat flour; Whole cornmeal

Indexed keywords

EID: 0035310562     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200104)53:3/4<147::AID-STAR147>3.0.CO;2-V     Document Type: Article

References (24)

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