TY - JOUR
T1 - MODELING TEXTURAL PROPERTIES OF EXTRUDED STARCH.
AU - Bhattacharya, Mrinal
AU - Hanna, Milford
PY - 1986
Y1 - 1986
N2 - 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.
AB - 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.
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M3 - Conference article
AN - SCOPUS:0022999719
SN - 0145-0166
JO - Paper - American Society of Agricultural Engineers
JF - Paper - American Society of Agricultural Engineers
ER -