Transformation of wheat flour by extrusion cooking: influence of screw configuration and operating conditions

Transformation of wheat flour by extrusion cooking: influence of screw configuration and operating conditions

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Veröffentlicht in:Cereal chemistry 1990-09, Vol.67 (5), p.427-433
Hauptverfasser: Barres, C. (CNRS, Valbonne, France), Vergnes, B, Tayeb, J, Della Valle, G
Format: Artikel
Sprache:eng
Schlagworte:
ALMIDON
AMIDON
Biochemistry
Biochemistry, Molecular Biology
Biological and medical sciences
CALIDAD
CARACTERISTICAS DE LA MAQUINARIA
CARACTERISTIQUE DU MATERIEL
COCCION
COOKING
CUISSON
ENGINES
EQUIPMENT CHARACTERISTICS
EXTRUDERS
EXTRUSION
FARINE DE BLE
Food industries
Fundamental and applied biological sciences. Psychology
HARINA DE TRIGO
Life Sciences
MOTEUR
MOTORES
QUALITE
QUALITY
ROTATIONAL SPEED
SOLUBILIDAD
SOLUBILITE
SOLUBILITY
STARCH
Starch and starchy product industries
WHEAT FLOUR
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ISSN:0009-0352
1943-3638