Steady state flow behaviours of extruded blend of rice flour and soy protein concentrate

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 241-247

  Hagenimana, Anastase ^a   Ding, Xiaolin ^a   Gu, Wen Ying ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Apparent viscosity; Extruded blend dispersion; Extrusion cooking; Rheological models

Indexed keywords

SOYBEAN PROTEIN;

ARTICLE; CONCENTRATION (PARAMETERS); DISPERSION; FLOW MEASUREMENT; FLOW RATE; FLUOR; FOOD ANALYSIS; RICE; SHEAR RATE; SHEAR STRESS; STEADY STATE; TEMPERATURE DEPENDENCE; VISCOSITY;

EID: 33747080260     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.043     Document Type: Article

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