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 |
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| container_end_page | 433 |
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| container_issue | 5 |
| container_start_page | 427 |
| container_title | Cereal chemistry |
| container_volume | 67 |
| creator | Barres, C. (CNRS, Valbonne, France) Vergnes, B Tayeb, J Della Valle, G |
| description | |
| format | Article |
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(CNRS, Valbonne, France) ; Vergnes, B ; Tayeb, J ; Della Valle, G</creator><creatorcontrib>Barres, C. (CNRS, Valbonne, France) ; Vergnes, B ; Tayeb, J ; Della Valle, G</creatorcontrib><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: American Association of Cereal Chemists</publisher><subject>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</subject><ispartof>Cereal chemistry, 1990-09, Vol.67 (5), p.427-433</ispartof><rights>1992 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5590266$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02705825$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Barres, C. 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| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 1990-09, Vol.67 (5), p.427-433 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02705825v1 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | 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 |
| title | Transformation of wheat flour by extrusion cooking: influence of screw configuration and operating conditions |
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