NEEDS AND USES OF CONTINUOUS COOKING EXTRUSION IN FOOD INDUSTRY

被引：0

|

作者：

SANDERUD.KG

机构：

来源：

CEREAL SCIENCE TODAY | 1970年 / 15卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：298 / &

相关论文

共 50 条

[1] CONTINUOUS COOKING EXTRUSION - BENEFITS TO SNACK FOOD INDUSTRY
SANDERUDE, KG
CEREAL SCIENCE TODAY, 1969, 14 (06): : 209 - +
[2] EXTRUSION COOKING - FOOD FOR THOUGHT
SENOUCI, A
SMITH, A
RICHMOND, P
CHEMICAL ENGINEER-LONDON, 1985, (417): : 30 - 33
[3] RESEARCH NEEDS IN EXTRUSION COOKING AND FORMING
HARPER, JM
HARMANN, DV
TRANSACTIONS OF THE ASAE, 1973, 16 (05): : 941 - 943
[4] EXTRUSION COOKING AND WORLD FOOD HUNGER
STERNER, MH
STERNER, MM
CEREAL FOODS WORLD, 1979, 24 (09) : 465 - 465
[5] TECHNICAL AND ECONOMIC ADVANTAGES OF EXTRUSION COOKING: COMPARED WITH CONVENTIONAL PROCESSES IN THE FOOD INDUSTRY.
Wiedmann, W.
Strobel, E.
Technische Mitteilungen Krupp English ed., 1987, (02): : 95 - 109
[6] CONTINUOUS BREADING PRODUCTION BY EXTRUSION-COOKING
SUNDERLAND, R
CEREAL FOODS WORLD, 1993, 38 (09) : 685 - 688
[7] ECONOMIC AND PROCESS ENGINEERING ADVANTAGES OF EXTRUSION COOKING IN COMPARISON WITH CONVENTIONAL PROCESSES IN THE FOOD-INDUSTRY
WIEDMANN, W
STROBEL, E
CHEMIE INGENIEUR TECHNIK, 1987, 59 (01) : 35 - 45
[8] Extrusion Cooking - Novel Food Process Technology.
Linko, Pekka
Kemia-Kemi/Finnish Chemical Journal, 1984, 11 (03): : 166 - 169
[9] MEASUREMENT OF TEMPERATURE OF FOOD MATERIALS DURING EXTRUSION COOKING
KITABATAKE, N
DOI, E
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1986, 50 (06): : 1677 - 1678
[10] Principles of pet food production by cooking extrusion and expander
Williams, MA
ADVANCES IN EXTRUSION TECHNOLOGY: AQUACULTURE/ANIMAL FEEDS AND FOODS, 1999, : 115 - 122

← 1 2 3 4 5 →