FOOD EXTRUSION

被引：133

作者：

HARPER, JM ^{[1
]}

CLARK, JP ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT CHEM ENGN,BLACKSBURG,VA 24061

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1979年 / 11卷 / 02期

关键词：

D O I：

10.1080/10408397909527262

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：155 / 215

页数：61

共 178 条

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TSAO, T ;

FREY, A ;

HARPER, J .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :207-208

[13]

BEETNER G, 1978, THESIS COLORADO STAT

[14]

Bernhardt E.C., 1962, PROCESSING THERMOPLA

[15] MIXING IN A SCREW EXTRUDER - MODEL FOR RESIDENCE TIME DISTRIBUTION AND STRAIN [J].

BIGG, D ;

MIDDLEMAN, S .

INDUSTRIAL & ENGINEERING CHEMISTRY FUNDAMENTALS, 1974, 13 (01) :66-71

[16]

BLANCHFIELD JR, 1974, FOOD MANUF, V49, P27

[17] FULL-FAT SOY FLOUR EXTRUSION COOKED - PROPERTIES AND FOOD USES [J].

BOOKWALT.GN ;

MUSTAKAS, GC ;

KWOLEK, WF ;

MCGHEE, JE ;

ALBRECHT, WJ .

JOURNAL OF FOOD SCIENCE, 1971, 36 (01) :5-&

[18]

BOOKWALTER G N, 1968, Cereal Science Today, V13, P407

[19]

BOOY MC, 1967, POLYM ENG SCI, V7, P5

[20]

BOOY ML, 1963, SPE TRANS, V3, P176

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