The Effect of Wheat and Maize Flours Properties on the Expansion Mechanism During Extrusion Cooking - Concepedia

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The Effect of Wheat and Maize Flours Properties on the Expansion Mechanism During Extrusion Cooking

43

Citations

24

References

2007

Year

Abdellah Arhaliass, Jack Legrand, Peggy Vauchel, Farid Fodil-Pacha, Thierry Lamer, Jean‐Marie Bouvier

Food and Bioprocess Technology

Expansion MechanismEngineeringMechanical EngineeringExtrusion CookingFood MicrostructureFood EngineeringGrain QualityMaize Flours PropertiesSeed Processing

References

	Year	Citations

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