Extrusion processing of protein rich food formulations
Extrusion has been widely used as a high-temperature short-time process to produce commercially shelf stable extruded products. Many physical and chemical changes take place during the process, including the gelatinization of starch, denaturation of protein and even complete cooking. To fully unders...
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| Format: | Others |
| Language: | en |
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McGill University
2012
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106383 |