Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates

Nahrung - Food

Volumn 44, Issue 2, 2000, Pages 96-101

  Sebio, L ^a   Chang, Y K ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

DIOSCOREA ALATA; DIOSCOREA ROTUNDATA;

ANGIOSPERM; ARTICLE; CHEMISTRY; FLOUR; FOOD HANDLING; FOOD INDUSTRY; HARDNESS; PHYSICAL CHEMISTRY; SOLUBILITY; VISCOSITY;

CHEMISTRY, PHYSICAL; FLOUR; FOOD HANDLING; FOOD INDUSTRY; HARDNESS; SOLANACEAE; SOLUBILITY; VISCOSITY;

EID: 0042183767     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1521-3803(20000301)44:2<96::AID-FOOD96>3.0.CO;2-9     Document Type: Article

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