Effects of raw material and extrusion cooking conditions on physical and chemical properties of the puffed rice extrudate
1990
Lee, Y.C. | Ha, Y.C. | Shin, D.B. | Lee, K.H. (Chungang Univ., Seoul (Korea Republic). Dept. of Food Science and Technology) | Bock, J.Y. (Korea Gingeng and Tobacco Research Inst., Banwol (Korea Republic). Analytical Laboratory)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 105-109
Other Subjects
Farine de cereale; Texture/ propriete organoleptique; Coccion extrusion; Textura/ propiedades organolepticas; Matiere premiere; Texture/ organoleptic properties
Language
Korean
Note
6 tables; 14 ref. Summaries (En, Ko)
Type
Numerical Data; Summary
1991-08-15
AGRIS AP
Data Provider
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