Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates

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Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates

The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time and physical properties of various flour extrudates. Corn flour, rice flour, corn flour with potato starch (30% w/w, d.b), and rice flour with potato starch (30%w/w, d.b) were extruded at scr...

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Bibliographic Details
Main Authors:	Lim, Sue Shan, Sulaiman, Rabiha, Sanny, Maimunah, Zainal Abedin, Nur Hanani
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/37238/ http://psasir.upm.edu.my/id/eprint/37238/1/%2813%29.pdf

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