Preparation of cereal foods by extrusion cooking
1998
De Almeida, J.
Extrusion cooked cereal foods are prepared by mixing ingredients, including a cereal flour and water, to obtain a moist blend having a solid content of at least 70 percent by weight which then is extrusion cooked in a cooking stage of an extruder, and prior to extruding the cooked blend through a die, a compressed gas is injected into the cooked blend
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños