Ready-to-eat breakfast cereal manufacturing: Use of twin-screw extrusion technology to produce multiple products

Cereal Foods World

Volumn 51, Issue 6, 2006, Pages 302-305

  Le Corre, A S ^a  

^a Clextral Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MULTIPLE PRODUCTS; READY-TO-EAT BREAKFAST CEREALS; TWIN SCREW EXTRUSION;

CEREAL PRODUCTS;

EID: 33845582062     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-51-0302     Document Type: Article

References (7)

1. Bouvier, J. M. Breakfast cereals. In: Extrusion Cooking, Technologies and Applications. R. Guy, Ed. Woohead Publishing Lmited and CRC Press LLC, Boca Raton, FL, 2001.
2. Brisset, A. Breakfast cereal manufacturing. No. 14. Published online at www.clextrusion.com, 2006.
3. Colonna, P., and Della Valle, G. La cuisson-extrusion. Lavoisier Technique and Documentation Edition, 1994.
4. Fast, R. B. Manufacturing Technology of ready-to-eat cereals. Breakfast Cereals and How They are Made. R. B. Fast and E. F. Caldwell, eds. American Association of Cereals Chemists, Inc., St. Paul, MN, 1990.
5. Harper, J. M. Food extruders and their applications. Extrusion Cooking. C. Mercier, P. Linko, and J. M. Harper, eds. American Association of Cereals Chemists, Inc. 1989.
6. Jones, J. M. Cereal Nutrition. Breakfast Cereals and How They are Made. R. B. Fast and E. F. Caldwell, Eds. American Association of Cereals Chemists, Inc. 1990.
7. Sosland, J. Ready-to-eat cereal: Positive signs in dollar sales. Milling and Baking News. August 27, 2002.