Sugar and salt in extrusion cooking for intermediate moisture products

Jukka Vainionpää, Eeva-Kaarina Rautalinna, Riitta Karppinen, Riitta Kervinen, Pekka Linko

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publicationThermal Processing and Quality of Foods
EditorsP. Zeuthen, J.C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Varela
Place of PublicationLondon
PublisherElsevier
Pages267-271
ISBN (Print)978-0-8533-4279-3
Publication statusPublished - 1984
MoE publication typeB3 Non-refereed article in conference proceedings
EventCOST Seminar on the thermal processing and quality of foods - Athens, Greece
Duration: 14 Nov 198318 Nov 1983

Seminar

SeminarCOST Seminar on the thermal processing and quality of foods
CountryGreece
CityAthens
Period14/11/8318/11/83

Cite this

Vainionpää, J., Rautalinna, E-K., Karppinen, R., Kervinen, R., & Linko, P. (1984). Sugar and salt in extrusion cooking for intermediate moisture products. In P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, & G. Varela (Eds.), Thermal Processing and Quality of Foods (pp. 267-271). Elsevier.