Twin-screw extrusion at low temperature with carbon dioxide injection to assist expansion: Extrudate characteristics

Journal of Food Engineering

Volumn 63, Issue 4, 2004, Pages 425-432

  Jeong, H S ^a   Toledo, R T ^b  

^a Chungbuk National University   (South Korea)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; DENSITY (SPECIFIC GRAVITY); ENZYMES; EXTRUSION; LOW TEMPERATURE EFFECTS; POROUS MATERIALS; PRESSURE EFFECTS; SUPERCRITICAL FLUIDS; VITAMINS;

CELLULAR STRUCTURES;

FOOD PRODUCTS;

EID: 1242286534     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.09.026     Document Type: Article

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