| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278157 | Journal of Food Engineering | 2005 | 8 Pages |
Abstract
The operating conditions suitable to obtain both a low oil loss and a good product structure were low percentages of dough moisture and high values of screw speed and extrusion temperature.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Teresa De Pilli, Carla Severini, Antonietta Baiano, Antonio Derossi, Abdellah Arhaliass, Jack Legrand,