Principles and Guidelines for In-Line Viscometry in Cereal Extrusion
In the food industry, extrusion cooking finds numerous applications thanks to its high productivity and nutrient retention. More specifically, cereal extrusion, e.g., for savory snacks and breakfast products has an important market share. For such applications, rheology, which addresses viscous and...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
|
| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/14/12/2316 |