Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Influence of Degree of Gelatinization on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing

  • Autor:

    Kraus, S.; Enke, N.; Gaukel, V.; Schuchmann, H. P.

  • Quelle:

    Journal of Food Process Engineering, 37 (3) 220-228, 2014

  • Datum: 2014