Extrusion of Snacks, Breakfast Cereals, and Confectioneries

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dc.contributor.authorSeker, Mahmut
dc.date.accessioned2025-10-29T11:36:12Z
dc.date.issued2012
dc.departmentGebze Teknik Üniversitesi
dc.description.abstract[No abstract available]
dc.identifier.endpage208
dc.identifier.isbn978-1-4398-1521-2
dc.identifier.isbn978-1-4398-1520-5
dc.identifier.issn2155-336X
dc.identifier.startpage169
dc.identifier.urihttps://hdl.handle.net/20.500.14854/13129
dc.identifier.wosWOS:000362364900010
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorSeker, Mahmut
dc.language.isoen
dc.publisherCrc Press-Taylor & Francis Group
dc.relation.ispartofAdvances in Food Extrusion Technology
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20251020
dc.subjectTwin-Screw Extrusion
dc.subjectResidence Time Distributions
dc.subjectSingle-Screw
dc.subjectPhysical-Properties
dc.subjectCarbon-Dioxide
dc.subjectStructural-Properties
dc.subjectProcess Variables
dc.subjectDietary Fiber
dc.subjectCross-Linking
dc.subjectCo-Extrusion
dc.titleExtrusion of Snacks, Breakfast Cereals, and Confectioneries
dc.typeBook Chapter

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