Effect of moisture content and screw speed on the physical chemical properties of an extruded crab-based snack

Food Science and Technology International

Volumn 11, Issue 2, 2005, Pages 121-127

  Obatolu, V A ^a   Skonberg, D I ^a   Camire, M E ^a   Dougherty, M P ^a  

^a UNIVERSITY OF MAINE   (United States)

Author keywords

Corn meal; Crab by product; Extrudates; Extrusion; Moisture content; Screw speed

Indexed keywords

BYPRODUCTS; CROPS; EXTRUSION; FOOD PROCESSING; MELTING; MOISTURE; OILS AND FATS; PROTEINS; WASTES;

CORN MEAL; CRAB BY-PRODUCT; EXTRUDATES; SCREW SPEED;

FOOD PRODUCTS;

BYPRODUCTS; CHEMICAL PROPERTIES; CORN; FATS; MOISTURE; PROTEINS; SCREWS;

ZEA MAYS;

EID: 20544475223     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205052513     Document Type: Article

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