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
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
BPTTT
页码
12 leaves
其它主题
Coccion extrusion; Produit cerealier; Ingredient; Materiel
语言
英语
注释
Summary (En)
1 ill.
类型
Summary; Patent
团体作者
Nestec S.A., Vevey (Switzerland)
1999-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]