Effect of extrusion variables on the physical characteristics of red bean (Phaseolis vulgaris) flour extrudates
- Author
- AVIN, D1 ; CHIN-HONG KIM; MAGA, J. A
[1] State univ. Haiti, dep. basic sci. food technology, Port-au-Prince HI, United States - Source
Journal of food processing and preservation. 1992, Vol 16, Num 5, pp 327-335 ; ref : 10 ref
- CODEN
- JFPPDL
- ISSN
- 0145-8892
- Scientific domain
- Food science technology
- Publisher
- Blackwell Publishing, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Extrusion Farine légumineuse Haricot Propriété physicochimique Rendement Température Teneur eau Texture Vitesse rotation
- Keyword (en)
- Extrusion Leguminous meal Bean Physicochemical properties Yield Temperature Water content Texture Rotation speed
- Keyword (es)
- Extrusión Harina leguminosa Frijol Propiedad fisicoquímica Rendimiento Temperatura Dosis agua Textura Velocidad rotación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4727645
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.1745-4549.1992.tb00213.x 
https://dx.doi.org/10.1111/j.1745-4549.1992.tb00213.x
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