Waxy and non-waxy corn grits were extrusion cooked in a C. W. Brabender Model 2003-G8R laboratory extruder. Models for product expansion, bulk density, shear strength, water holding capacity and percent gelatinization were developed as a function of product moisture content, barrel temperature, shear rate, residence time and shear strain.
|Original language||English (US)|
|Journal||Paper - American Society of Agricultural Engineers|
|State||Published - Dec 1 1986|