Effects of Extrusion Conditions on Pasting Properties of Potato and Potato-Wheat Flour Mixture

Cha, Jae Yoon; Cho, Yong-Jin; Kim, Chong-Tai; Kim, Chul-Jin; Ng, P.K.W.

doi:10.13050/foodengprog.2003.7.2.80

Food Eng. Prog. 2003; 7(2):80-87

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.2.80

Article

Effects of Extrusion Conditions on Pasting Properties of Potato and Potato-Wheat Flour Mixture

Jae Yoon Cha¹^,^*, Yong-Jin Cho¹, Chong-Tai Kim¹, Chul-Jin Kim¹, P.K.W. Ng²

Author Information & Copyright ▼

¹Korea Food Research Institute

²Department of Food Science and Human Nutrition, Michigan State University

^*Corresponding author: Jae Yoon Cha, Biosystems Engineering Team, Korea Food Research Institute, San 46-1, BaekhyunDong, Bundang-Ku, Songnam-Si, Kyonggi-Do 463-746, Republic of Korea. Phone: 031-780-9139, E-mail: jycha64@hanmail.net

ⓒ Copyright 2003 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2003