RHEOLOGY AND EXTRUSION OF MAIZE GRITS

被引:34
作者
FLETCHER, SI
MCMASTER, TJ
RICHMOND, P
SMITH, AC
机构
关键词
D O I
10.1080/00986448508911650
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
引用
收藏
页码:239 / 262
页数:24
相关论文
共 13 条
[1]  
CHRISTIANSON DD, 1983, CEREAL CHEM, V60, P116
[2]   FLOW, MIXING AND RESIDENCE TIME DISTRIBUTION OF MAIZE STARCH WITHIN A TWIN-SCREW EXTRUDER WITH A LONGITUDINALLY-SPLIT BARREL [J].
COLONNA, P ;
MELCION, JP ;
VERGNES, B ;
MERCIER, C .
JOURNAL OF CEREAL SCIENCE, 1983, 1 (02) :115-125
[3]  
FLETCHER SI, 1984, THERMAL PROCESSING Q
[4]   CHANGES IN THE STARCH FRACTION DURING EXTRUSION-COOKING OF CORN [J].
GOMEZ, MH ;
AGUILERA, JM .
JOURNAL OF FOOD SCIENCE, 1983, 48 (02) :378-381
[5]  
Graessley W. W., 1974, ENTANGLEMENT CONCEPT, V16, P1
[6]  
HARPER J M, 1971, Chemical Engineering Progress Symposium Series, V67, P40
[7]  
Harper JM, 1981, EXTRUSION FOODS, V1 and 2
[8]  
MANSHARKUMAR B, 1978, J FD SCI TECH, V15
[9]  
Morgan R.J., 1968, T SOC RHEOL, V12, P511
[10]  
Morris E. R., 1981, Carbohydrate Polymers, V1, P5, DOI 10.1016/0144-8617(81)90011-4