𝔖 Bobbio Scriptorium

✦ LIBER ✦

EFFECT OF BARREL TEMPERATURE ON REHYDRATION KINETICS OF DIRECT-EXPANDED TEF FLOUR BREAKFAST CEREAL

✍ Scribed by W.K. SOLOMON

Book ID: 111339150
Publisher: John Wiley and Sons
Year: 2008
Tongue: English
Weight: 224 KB
Volume: 31
Category: Article
ISSN: 0145-8876
DOI: 10.1111/j.1745-4530.2007.00160.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of extrusion temperature and

The effect of extrusion temperature and drying-tempering on both the kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk

✍ Giampiero Sacchetti; Paola Pittia; Gian Gaetano Pinnavaia 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 204 KB