Principles and Guidelines for In-Line Viscometry in Cereal Extrusion.

Dalle Fratte, Elia; D'hooge, Dagmar R; Eeckhout, Mia; Cardon, Ludwig

Dalle Fratte, Elia; D'hooge, Dagmar R; Eeckhout, Mia; Cardon, Ludwig.

Afiliação

Dalle Fratte E; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.
D'hooge DR; Laboratory for Chemical Technology (LCT), Department of Materials, Textiles and Chemical Engineering, Ghent University, Technologiepark 125, Zwijnaarde, 9052 Ghent, Belgium.
Eeckhout M; Centre for Textile Science and Engineering (CTSE), Department of Materials, Textiles and Chemical Engineering, Ghent University, Technologiepark 70A, Zwijnaarde, 9052 Ghent, Belgium.
Cardon L; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.

Polymers (Basel) ; 14(12)2022 Jun 08.

Article em En | MEDLINE | ID: mdl-35745891

Palavras-chave

expansion; food processing; poiseuille flow; slit dies; starch

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Guideline Idioma: En Revista: Polymers (Basel) Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Bélgica

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