Generalized viscosity model for the cooking extrusion of starch based products

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Mackey, Kevin Lewis

Date Published: 1989

Subjects: Dough
Rheology
Starch

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xiv, 189 pages

Permalink: https://doi.org/doi:10.25335/w8bh-0678

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