Development and characterization of extruded/expanded products containing pork and nonmeat ingredients /

Blends of pork lean (20%), defatted soy flour (25%), high-amylose corn starch and added water were extrusion-cooked using a laboratory-scale single-screw extruder (15:1 length-to-diameter ratio, 4:1 screw compression ratio, 6.35 mm die nozzle diameter). Experiments conducted according to a central c...

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Bibliographic Details

Main Author:	Jamora, Jennifer Rachel Jacinto
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy