Art
J-GLOBAL ID：200902001958674196   Reference number：89A0542738

Rheology of food materials in the extrusion cooker.

押出調理機における食品原料のレオロジー
Author (1)：
SMITH A C

About SMITH A C

(AFRC Inst. Food Research, Norwich, GBR)

About AFRC Inst. Food Research, Norwich, GBR


Material：
NATO ASI Series. E. Applied Sciences  (NATO ASI Ser E)

About NATO ASI Series. E. Applied Sciences


Volume： 168  Page： 337-339  Publication year： 1989 
JST Material Number： C0593B  Document type： Proceedings
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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extrusion cooking

About extrusion cooking

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food manubacture,processing and preserving methods in general 
(FJ03010M)

About Food manubacture,processing and preserving methods in general

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
押出調理

About 押出調理

, 
食品原料

About 食品原料

, 
レオロジー

About レオロジー


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