The effects of die shape on extrusion cooking of rice products

The effects of die shape on extrusion cooking of rice products

碩士 === 國立臺灣大學 === 食品科技研究所 === 80 ===

Bibliographic Details
Main Authors:	HUANG, JUN-YOUG, 黃俊勇
Other Authors:	YE, AN-JIA
Format:	Others
Language:	zh-TW
Published:	1992
Online Access:	http://ndltd.ncl.edu.tw/handle/79763693806499438700

Similar Items

Production of rice noodle by extrusion cooking
by: XU, WEN-HONG, et al.
Published: (1989)

Continuous production of rice cake-mochi by twin-screw extrusion cooking
by: WANG, JIAN-ZHANG, et al.
Published: (1989)

A study of cooking extrusion of konjac flour/rice flour
by: Chung, Wei-Hsien, et al.
Published: (2015)

CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING
by: Diana Ayu Nindita, et al.
Published: (2018-12-01)

A study of the pregelatinized rice flour used for Kao-Tsia by extrusion cooking
by: Ming-Wei Jian, et al.
Published: (2010)

Extrusion cooking of confectionery systems
by: Jones, Sylvia Anna
Published: (1994)

Extrusion cooking of wheat starch
by: Stearns, Mark Maurice
Published: (2011)

Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process
by: Ndaliman Mohammed Banki, et al.
Published: (2021-01-01)

Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure
by: Abdallah Bouasla, et al.
Published: (2021-04-01)

Effects of extrusion on composition, color and flavor of rice
by: HUANG, WEI-YI, et al.
Published: (1992)

Role of lipids in the extrusion cooking processes
by: S. Ilo, et al.
Published: (2000-04-01)

Soya/alginate interactions in extrusion cooking
by: Oates, Christopher G.
Published: (1988)

Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process
by: Abdallah Bouasla, et al.
Published: (2019-10-01)

The Experimental Research and Resultsin in Wedge-shaped Die Extrusion
by: MING-SENG YANG, et al.
Published: (1994)

Extrusion-cooking processing of job's^^tears flour
by: CAI,ZHAO-MING, et al.
Published: (1990)

Analysis of Billet Surface-Permeation and Extrusion Die Shape Design During Rod Extrusion Processes
by: Jian-Ming Chen, et al.
Published: (2009)

Use of Legumes in Extrusion Cooking: A Review
by: Antonella Pasqualone, et al.
Published: (2020-07-01)

Extrusion Cooking Systems and Textured Vegetable Proteins
Published: (2015-02-01)

Mechanisms of machine wear in the extrusion cooking of foods
by: Olivera, Jorge Manuel Figueiredo Coelho de
Published: (1988)

Extrusion-cooking of wheat starch: effect of pH and emulsifiers
by: Cabrera-Laverde, Jorge A.
Published: (2015)

The optimization of the parametic extrusion die design in multi-hole extrusion products
by: Jia-Ming Liang, et al.
Published: (2013)

Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice
by: Liu Yang, et al.

Determination of volatiles formed in models of extrusion-cooked cereals
by: Kipping, Gary John
Published: (1997)

Changes in Phenolics during Cooking Extrusion: A Review
by: Evžen Šárka, et al.
Published: (2021-09-01)

Application of extrusion-cooking technology in hatchery waste management
by: Sobota Aldona, et al.
Published: (2020-08-01)

Numerical modeling of the cooking extrusion of a bio-polymer
by: Wagner, Lori Luxenburg
Published: (2015)

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
by: Ying Gui, et al.
Published: (2014-04-01)

Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates
by: Yizhou FANG, et al.

Effects of the extrused shapes on the characteristics of 8090 Al-Li alloy extrusions
by: Chen, Zhi Hong, et al.
Published: (1995)

Effects of Varieties and Cooking Methods on Physical and Chemical Characteristics of Cooked Rice
by: Merynda Indriyani Syafutri, et al.
Published: (2016-09-01)

Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview
by: Ajita Tiwari, et al.
Published: (2017-04-01)

Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder
by: Martha G. Ruiz-Gutiérrez, et al.
Published: (2015-05-01)

Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams
by: Maciej Combrzyński, et al.
Published: (2018-03-01)

Application of extrusion-cooking technique for foamed starch-based materials
by: Combrzyński Maciej, et al.
Published: (2018-01-01)

Snack Food Development With Single Phase Extrusion-cooking Technology
by: Kwok, Kristy
Published: (2016)

The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment.
by: Zicong Zeng, et al.
Published: (2016-01-01)

Extrusion cooking of wet mixtures of wheat flour with carrot bagasse in technology of ready-to-eat products
by: A. Yu. Sharikov, et al.
Published: (2018-12-01)

Effect of pullulanase on charactericstics of soaked rice and digestibility of cooked rice
by: Yi-ling Yang, et al.
Published: (2016)

Effect of Grain Shape and Pre-soaking on Cooking Time and Cooking Energy
by: KG Gunasekara, et al.
Published: (2011-02-01)

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean
by: Lairy Silva Coutinho, et al.
Published: (2013-12-01)

Cannot write session to /tmp/vufind_sessions/sess_8i6f8k0ahdpkoheeflfa9la3v7