Rheological and physical properties of various flour extrudates at different barrel temperatures

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Rheological and physical properties of various flour extrudates at different barrel temperatures

Extrusion process is a high-temperature short time cooking process. The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time distribution, physical properties and rheological properties of various pregelatinized flour. Corn flour, rice flour, an...

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Bibliographic Details
Main Author:	Lim, Sue Shan
Format:	Thesis
Language:	English
Published:	2016
Subjects:	Rheology - Analysis Flour - Extrusion Starch
Online Access:	http://psasir.upm.edu.my/id/eprint/69454/ http://psasir.upm.edu.my/id/eprint/69454/1/FSTM%202016%2020%20-%20IR.pdf

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