The role of rheology in extrusion

Engineering and Food for the 21st Century

Volumn , Issue , 2002, Pages 393-413

  Campanella, O H ^a   Li, P X ^b   Ross, K A ^a   Okos, M R ^a  

^a PURDUE UNIVERSITY   (United States)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION; GLASS; GLASS TRANSITION; MOISTURE; RHEOLOGY; RHEOMETERS; VISCOMETERS; VISCOSITY; VISCOSITY MEASUREMENT;

CAPILLARY RHEOMETER; HIGH TEMPERATURE; MELT VISCOSITIES; PHYSICO-CHEMICAL CHANGES; PROCESSING HISTORY; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; VISCOUS MATERIALS;

EXPANSION;

EID: 8444246543     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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