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Changes in the Starch Fraction During Extrusion‐cooking of Corn
Home
Publications
Changes in the Starch Fraction During Extrusion‐cooking of Corn
Changes in the Starch Fraction During Extrusion‐cooking of Corn
MG
M.H. Gomez
M.H. Gomez
JA
J.M. Aguilera
J.M. Aguilera
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1 March 1983
journal article
Published by
Wiley
in
Journal of Food Science
Vol. 48
(2)
,
378-381
https://doi.org/10.1111/j.1365-2621.1983.tb10747.x
Abstract
No abstract available
Keywords
EXTRUSION
MOISTURE
EXTRUDED
GELATINIZATION
WSI
GROUND CORN
CORN EXTRUDATES
DECREASING EMC
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