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Extrusion Cooking for Cereal-Based Intermediate-Moisture Products

  • P. Linko
  • R. Kervinen
  • R. Karppinen
  • E.-K. Rautalinna
  • J. Vainionpää
Part of the NATO ASI Series book series (NSSE, volume 90)

Abstract

Intermediate moisture foods (IMF) belong to the oldest food items of man. They are soft enough to be eaten without rehydration and shelfstable without refrigeration or thermal processing (5, 21, 25).

Keywords

Propylene Glycol Screw Speed Starch Gelatinization Adsorptive Mode Potassium Sorbate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Martinus Nijhoff Publishers, Dordrecht 1985

Authors and Affiliations

  • P. Linko
  • R. Kervinen
  • R. Karppinen
  • E.-K. Rautalinna
  • J. Vainionpää

There are no affiliations available

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