Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor

  • Autor:

    Emin, M.A., Teumer, T., Schmitt, W., Rädle, M., Schuchmann, H.P.

  • Quelle:

    Journal of Food Engineering

    170, pp. 119-124, online available

  • Datum: 2015