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Food Engineering Progress
Korean Society for Food Engineering

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
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