LABORATORY FOOD EXTRUSION - DESIGN OF A HORIZONTALLY SPLIT BARREL

被引：7

作者：

PATON, D ^{[1
]}

ROBERTSON, GD ^{[1
]}

TIMBERS, GE ^{[1
]}

SPRATT, WA ^{[1
]}

机构：

[1] AGR CANADA,ENGN & STAT RES INST,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb02581.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：224 / 227

页数：4

共 13 条

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HOOD, LF .

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[2]

ANDERSON RA, 1971, CEREAL SCI TODAY, V61, P5

[3]

Conway H. F., 1971, Food Product Development, V5, P31

[4]

CONWAY HF, 1973, CEREAL SCI TODAY, V18, P94

[5]

CONWAY HF, 1968, FOOD ENG, V11, P102

[6]

CUMMING DB, 1972, CAN I FD TECHNOL J, V5, P224

[7] MODELING A FORMING FOODS EXTRUDER [J].

HARMANN, DV ;

HARPER, JM .

JOURNAL OF FOOD SCIENCE, 1974, 39 (06) :1099-1104

[8] EFFECTS OF EXTRUDER VARIABLES ON GELATINIZATION OF CORN STARCH [J].

LAWTON, BT ;

DERLATKA, EJ ;

HENDERSO.GA .

CANADIAN JOURNAL OF CHEMICAL ENGINEERING, 1972, 50 (02) :168-&

[9]

MERCIER C, 1975, CEREAL CHEM, V52, P283

[10]

PATON D, 1978, CEREAL CHEM, V55, P973

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