The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. II. Gelatinization Characteristics of Extracted Starches
- 1 January 1982
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 34 (8), 262-266
- https://doi.org/10.1002/star.19820340804
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. I. Analytical CharacteristicsStarch ‐ Stärke, 1982
- Studies of the Dynamics of the Gelatinization of Starch Granules Employing a Small Angle Light Scattering SystemStarch ‐ Stärke, 1978
- An investigation of equilibrium and dynamic aspects of starch gelatinisation using a small-angle light-scattering photometer with a solid state photodetectorJournal of Physics E: Scientific Instruments, 1977