Browsing by Subject "Extrusion process"
Now showing items 1-3 of 3
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(Texas A&M University. Libraries, 1983)The pH, density, water absorption index, color, viscosity, particle size, and chemical composition of nine, U.S. and Mexican, nixtamalized, instant maize (NIM) flours, measured in 1983 were different (p = 0.05) from those ...
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(Texas A&M University. Libraries, 1979)A theoretical model was developed for predicting effects of temperature-time history, temperature, shear rate and moisture content on apparent viscosity of heated-denaturing defatted soy flour dough. The model was developed ...
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(Texas A&M University. Libraries, 1978)Extrusion and non-extrusion texturized products were produced from defatted native and denatured (steam heated) soy and cottonseed flours, blends of cottonseed flours with various cereal and chemical additives, enzyme ...