Extrusion-Cooking Techniques

Extrusion-Cooking Techniques

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Most often they are fried in deep oil in special frying devices or toasted by the application of hot air (see Figure 5.1). ... The total starch content in the recipe should be 60% at a minimum in order to obtain snacks with a crunchy texture [8, 9].

Title:Extrusion-Cooking Techniques
Author:Leszek Moscicki
Publisher:John Wiley & Sons - 2011-01-11


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