Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental evaluation-Reference-Cited by-同舟云学术

Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental evaluation

Published:2003-01 Issue:4 Volume:36 Page:321-330
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Alavi S.H.,Rizvi S.S.H.,Harriott P

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Alavi, S. H., Rizvi, S. S. H., Harriott, P. (2001). Process dynamics of supercritical fluid extrusion—induced puffing of starch-based melts. I: model development.

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3. Reconstruction of bubble size distributions from slices;Campbell,1999

4. Mathematical modeling of leavened cereal goods;de Cindio;Journal of Food Engineering,1995

5. Transport processes and unit operations;Geankoplis,1993

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