Effect of dough ingredients on apparent viscosity and properties of extrudates in twin-screw extrusion-cooking
- Author
- WANG, S; CASULLI, J; BOUVIER, J. M
Univ. technologie Compiègne, dép. génie chimique, 60206 Compiègne, France - Source
International journal of food science & technology. 1993, Vol 28, Num 5, pp 465-479 ; ref : 14 ref
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Blé Extrusion Farine céréale Matière première Propriété physique Propriété rhéologique Pâte
- Keyword (en)
- Wheat Extrusion Cereal flour Raw materials Physical properties Rheological properties Paste
- Keyword (es)
- Trigo Extrusión Harina cereal Materia prima Propiedad física Propiedad rheológica Pasta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3876421
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1993.tb01296.x 
https://dx.doi.org/10.1111/j.1365-2621.1993.tb01296.x
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