COMPONENT INTERACTIONS IN THE EXTRUSION COOKING PROCESS - INFLUENCE OF PROCESS CONDITIONS ON THE FUNCTIONAL VISCOSITY OF THE WHEAT-FLOUR SYSTEM

被引：28

作者：

PATON, D

SPRATT, WA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb14995.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1380 / 1385

页数：6

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