Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/94116
Type: Artigo de periódico
Title: Effect Of Processing Conditions On The Extrusion Of White Yam Flour (d. Rotundata)
Author: Sebio L.
Chang Y.K.
Abstract: White yam flour had high paste stability during heating. Low moisture contents, independently of barrel temperature, gave higher values of the expansion index. The bulk density was influenced directly by feed moisture content and the barrel temperature. Only barrel temperature had a major effect on the colour change. Prediction equations for these properties could be used to select processing conditions for specific applications.
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Rights: fechado
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-19944429948&partnerID=40&md5=bd10e27b264cd404543d6d9737a01dc8
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

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