The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

QB Ding, P Ainsworth, G Tucker, H Marson - Journal of Food engineering, 2005 - Elsevier
The effect of extrusion conditions, including feed rate (20–32%), feed moisture content (14–
22%), screw speed (180–320 rpm), and barrel temperature (100–140° C) on the …
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QB Ding, P Ainsworth, G Tucker… - Journal of Food …, 2005 - academia.edu
The effect of extrusion conditions, including feed rate (20–32%), feed moisture content (14–
22%), screw speed (180–320 rpm), and barrel temperature (100–140 C) on the …
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[CITATION][C] The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

QB DING, P AINSWORTH, G TUCKER… - Journal of food …, 2005 - pascal-francis.inist.fr
The effect of extrusion conditions on the physicochemical properties and sensory
characteristics of rice-based expanded snacks CNRS Inist Pascal-Francis CNRS Pascal …
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[CITATION][C] The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snack

QB DING - J. of Food Engineering, 2005 - cir.nii.ac.jp
The effect of extrusion conditions on the physicochemical properties and sensory
characteristics of rice-based expanded snack | CiNii Research CiNii 国立情報学研究所 学術 …
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The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

QB Ding, P Ainsworth, G Tucker, H Marson - Journal of Food Engineering, 2005 - infona.pl
The effect of extrusion conditions, including feed rate (20-32%), feed moisture content (14-
22%), screw speed (180-320 rpm), and barrel temperature (100-140 o C) on the …
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[CITATION][C] The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

QB Ding, P Ainsworth, G Tucker, H Marson - Journal of Food Engineering, 2005 - cir.nii.ac.jp
The effect of extrusion conditions on the physicochemical properties and sensory characteristics
of rice-based expanded snacks | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ …
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[CITATION][C] The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

QB DING, P AINSWORTH, G TUCKER… - Journal of food …, 2005 - Elsevier
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