Extrusion behaviour of cohesive potato starch pastes: II. Microstructure-process interactions

Journal of Food Engineering

Volumn 66, Issue 1, 2005, Pages 13-24

  Cheyne, A ^a   Barnes, J ^b   Gedney, S ^b   Wilson, D I ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

^b U Biscuits Research and Development   (United Kingdom)

Author keywords

Extrusion; Hydration; Microstructure; Paste; Potato; Starch

Indexed keywords

GLOBAL AVERAGE CALORIE INTAKE; LOCAL SHEAR; MICROSTRUCTURE-PROCESS INTERACTIONS; POTATO;

ADHESIVE PASTES; CAPILLARITY; CARBOHYDRATES; EXTRUSION; FOOD PRODUCTS; GELATION; HYDRATION; MICROSTRUCTURE; OPTICAL MICROSCOPY; PLANTS (BOTANY); PLASTICS;

STARCH;

SOLANUM TUBEROSUM;

EID: 4444295299     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.036     Document Type: Article

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