A Physicochemical Model for Extrusion of Corn Starch
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (1), 40-43
- https://doi.org/10.1111/j.1365-2621.1984.tb13664.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Changes in the Starch Fraction During Extrusion‐cooking of CornJournal of Food Science, 1983
- Thermal behavior of high molecular substances in foods. Part VII. Structural changes in starch granules of low moisture content during heating.Agricultural and Biological Chemistry, 1982
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980