Extrudate expansion model in a twin-screw extrusion cooking process considering melt rheological property
Crossref DOI link: https://doi.org/10.1007/s11947-015-1655-0
Published Online: 2015-12-08
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cheng, Hongyuan
Hansen, Jonas Høeg
Funding for this research was provided by:
Innovation Fund Denmark
Text and Data Mining valid from 2015-12-08