✦ LIBER ✦

FACTORS AFFECTING EXTRUSION CHARACTERISTICS of EXPANDED STARCH-BASED PRODUCTS

✍ Scribed by SUHAILA MOHAMED

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Extrusion Cooking of Maize/Spirulina Mix

✍ Suryakanta M.R. Joshi; M.B. Bera; P.S. Panesar 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 233 KB

Extrusion cooking of a maize/soybean mix

✍ Adrián A. Pérez; Silvina R. Drago; Carlos R. Carrara; Dardo M. De Greef; Roberto 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 183 KB

Influence of protein level and starch ty

✍ Karin E. Allen; Charles E. Carpenter; Marie K. Walsh 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 639 KB

Physical properties of starch-based foam

✍ J.Y Cha; D.S Chung; P.A Seib; R.A Flores; M.A Hanna 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 118 KB

Production and characteristics of inhibi

✍ Badal Chandra Saha; Seinosuke Ueda 📂 Article 📅 1984 🏛 Springer 🌐 English ⚖ 446 KB

The effect of extrusion conditions on th

✍ Qing-Bo Ding; Paul Ainsworth; Gregory Tucker; Hayley Marson 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 367 KB