NOZZLE DIMENSION EFFECTS ON THE EXPANSION OF EXTRUSION COOKED CORN STARCH

被引:28
作者
CHINNASWAMY, R [1 ]
HANNA, MA [1 ]
机构
[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583
关键词
D O I
10.1111/j.1365-2621.1987.tb05924.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:1746 / 1747
页数:2
相关论文
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