Extrusion process of barley flour for snack processing
1984
Mok, C.K. | Nam, Y.G. | Min, B.Y. (Food Research Inst., A.F.D.C., Hwasong (Korea R.))
To expand the utility of barley the experiments on the extrusion characteristics of barley flour for snack processing were carried out and the effects of the extrusion conditions on the quality of the extrudes were investigated. The optimum moisture content of barley flour was 20% and the optimum extrusion condition of barley was at a temperature of 180 deg C, with the die size of 4.5 mm when processed at 160 rpm
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书目信息
Korean Journal of Food Science and Technology (Korea R.)
卷
16
期
4
页码
pp. 429-436
其它主题
Temperatura / analisis quimico; Composicion; Propiedades fisico-quimicas; Propriete physico-chimique; Tecnologia de los alimentos; Farine de cereale; Type de repas; Temperature / analyse chimique
语言
英语
注释
6 ill.; 9 tables; 22 ref. Summary (En)
类型
Numerical Data; Summary
1985-08-15
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