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Extruded wheat flour.: Correlation between processing and product quality parameters
SIK – Svenska livmedelsinstitutet.
SIK – Svenska livmedelsinstitutet.
1990 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 2, no 4, p. 201-216Article in journal (Refereed)
Abstract [en]

The influence of independent processing parameters on the product properties of extruded mixtures of wheat flour and water has been investigated. Physical, chemical, and sensory measurements are reported and correlated with underlying processing parameters. Such correlation could be used to automate and control the extrusion process. © 1991.

Place, publisher, year, edition, pages
1990. Vol. 2, no 4, p. 201-216
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8648DOI: 10.1016/0950-3293(90)90012-JOAI: oai:DiVA.org:ri-8648DiVA, id: diva2:966521
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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