Cereal grains and legume processing by extrusion

Cereal Foods World

Volumn 41, Issue 1, 1996, Pages 35-36

  Shukla, Triveni P ^a  

^a Food Res and Innov Entpr Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040774426     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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10. Kokini, J. L., Ho, C.-T, and Karve, M. I., Eds. Food Extrusion Science and Technology. Marcel Dekker, New York, 1992.
11. Mercier, C., Linko, P., and Harper, J. M., Eds. Extrusion Cooking. American Association of Cereal Chemists, St. Paul, MN, 1989.
12. Mulvaney, S. J., and Rizvi, S. H. Extrusion processing with supercritical fluids. Food Technol. 47:74, 1993.
13. Chang, Y.-H., and Lii, C.-Y. Preparation of starch phosphate by extrusion. J. Food Sci. 57:203, 1992.
14. Shukla, T. P., Unpublished data.
15. O'Conner, C. Extrusion Technology for the Food Industry. Elsevier Applied Science, New York, 1987.
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18. U.S. patents 5,071,668; 5,071,074; 5,093,146; 5,120,554; 5,120,559; 5,143,738; 5,147,675; 5,198,239; and 5,296,247.