Extrusion cooking in the manufacture of intermediate moisture food and feed

Jukka Vainionpää; Yrjö Mälkki

Extrusion cooking in the manufacture of intermediate moisture food and feed

Jukka Vainionpää
, Yrjö Mälkki

VTT Technical Research Centre of Finland

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

Original language	English
Title of host publication	Trends in food processing I
Subtitle of host publication	Membrane Filtration Technology and Thermal Processing and Quality of Foods
Editors	Ang How Ghee, Lee Cheang Kuan, Connie Tan, Sushilla Chang, J.C. Cheftel, P.J. Frazier
Place of Publication	Singapore
Publisher	Singapore Institute of Food Science and Technology
Pages	338-345
ISBN (Print)	978-981-00-1653-1
Publication status	Published - 1989
MoE publication type	A4 Article in a conference publication
Event	7th World Congress of Food Science and Technology - Singapore, Singapore Duration: 28 Sept 1987 → 2 Oct 1987

Conference

Conference	7th World Congress of Food Science and Technology
Country/Territory	Singapore
City	Singapore
Period	28/09/87 → 2/10/87

Cite this

Vainionpää, J., & Mälkki, Y. (1989). Extrusion cooking in the manufacture of intermediate moisture food and feed. In A. H. Ghee, L. C. Kuan, C. Tan, S. Chang, J. C. Cheftel, & P. J. Frazier (Eds.), Trends in food processing I: Membrane Filtration Technology and Thermal Processing and Quality of Foods (pp. 338-345). Singapore Institute of Food Science and Technology.

Vainionpää, Jukka ; Mälkki, Yrjö. / Extrusion cooking in the manufacture of intermediate moisture food and feed. Trends in food processing I: Membrane Filtration Technology and Thermal Processing and Quality of Foods. editor / Ang How Ghee ; Lee Cheang Kuan ; Connie Tan ; Sushilla Chang ; J.C. Cheftel ; P.J. Frazier. Singapore : Singapore Institute of Food Science and Technology, 1989. pp. 338-345

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year = "1989",

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editor = "Ghee, \{Ang How\} and Kuan, \{Lee Cheang\} and Connie Tan and Sushilla Chang and J.C. Cheftel and P.J. Frazier",

booktitle = "Trends in food processing I",

publisher = "Singapore Institute of Food Science and Technology",

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note = "7th World Congress of Food Science and Technology ; Conference date: 28-09-1987 Through 02-10-1987",

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Vainionpää, J & Mälkki, Y 1989, Extrusion cooking in the manufacture of intermediate moisture food and feed. in AH Ghee, LC Kuan, C Tan, S Chang, JC Cheftel & PJ Frazier (eds), Trends in food processing I: Membrane Filtration Technology and Thermal Processing and Quality of Foods. Singapore Institute of Food Science and Technology, Singapore, pp. 338-345, 7th World Congress of Food Science and Technology, Singapore, Singapore, 28/09/87.

Extrusion cooking in the manufacture of intermediate moisture food and feed. / Vainionpää, Jukka; Mälkki, Yrjö.
Trends in food processing I: Membrane Filtration Technology and Thermal Processing and Quality of Foods. ed. / Ang How Ghee; Lee Cheang Kuan; Connie Tan; Sushilla Chang; J.C. Cheftel; P.J. Frazier. Singapore: Singapore Institute of Food Science and Technology, 1989. p. 338-345.

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

TY - GEN

T1 - Extrusion cooking in the manufacture of intermediate moisture food and feed

AU - Vainionpää, Jukka

AU - Mälkki, Yrjö

PY - 1989

Y1 - 1989

M3 - Conference article in proceedings

SN - 978-981-00-1653-1

SP - 338

EP - 345

BT - Trends in food processing I

A2 - Ghee, Ang How

A2 - Kuan, Lee Cheang

A2 - Tan, Connie

A2 - Chang, Sushilla

A2 - Cheftel, J.C.

A2 - Frazier, P.J.

PB - Singapore Institute of Food Science and Technology

CY - Singapore

T2 - 7th World Congress of Food Science and Technology

Y2 - 28 September 1987 through 2 October 1987

ER -