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Production of Direct-Expanded Baked Products

FIGURE 12.6 Flowchart of the manufacturing processes for the production of direct expanded haked or fried snacks. [Pg.375]

Chang et al. (1999) studied the effects of calcium hydroxide feed moisture and barrel temperature on properties of maize expanded puffs. Lime decreased expansion rate, but extrudates had a tortilla flavor. [Pg.377]

See other pages where Production of Direct-Expanded Baked Products is mentioned: [Pg.375]   


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