Principles and Guidelines for In-Line Viscometry in Cereal Extrusion

In the food industry, extrusion cooking finds numerous applications thanks to its high productivity and nutrient retention. More specifically, cereal extrusion, e.g., for savory snacks and breakfast products has an important market share. For such applications, rheology, which addresses viscous and...

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Detalles Bibliográficos
Autores principales: Dalle Fratte, Elia, D’hooge, Dagmar R., Eeckhout, Mia, Cardon, Ludwig
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9227049/
https://www.ncbi.nlm.nih.gov/pubmed/35745891
http://dx.doi.org/10.3390/polym14122316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9227049/
https://www.ncbi.nlm.nih.gov/pubmed/35745891
http://dx.doi.org/10.3390/polym14122316

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