Effect of sodium bicarbonate and glycerol monostearate addition on the extrusion behaviour of maize grits

Journal of Food Engineering

Volumn 46, Issue 1, 2000, Pages 61-66

  Singh, Narpinder ^a   Sharma, Sanjeev ^a   Singh, Baljit ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITIVES; COMPOSITION EFFECTS; EXTRUSION; FOOD PROCESSING; POLYNOMIALS; SODIUM COMPOUNDS; THERMAL EFFECTS; THERMAL EXPANSION; VISCOSITY; WATER ABSORPTION;

GLYCEROL MONOSTEARATE; SODIUM BICARBONATE; WATER ABSORPTION INDEX (WAI);

FOOD PRODUCTS;

ZEA MAYS;

EID: 0343441566     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00140-0     Document Type: Article

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