Textural and Microstructural Changes in Corn Starch as a Function of Extrusion Variables
- 1 April 1984
- journal article
- Published by Elsevier BV in Canadian Institute of Food Science and Technology Journal
- Vol. 17 (2), 65-70
- https://doi.org/10.1016/s0315-5463(84)72358-3
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effect of Extrusion Variables on Product Moisture and Extrusion Crystallinity of Corn StarchCanadian Institute of Food Science and Technology Journal, 1982
- Food extrusionC R C Critical Reviews in Food Science and Nutrition, 1979
- Interpretation of Instrumental Results in Measuring Bacon Crispness and BrittlenessCanadian Institute of Food Science and Technology Journal, 1979
- STRUCTURAL AND MECHANICAL PROPERTIES OF TEXTURED PROTEINSJournal of Texture Studies, 1978
- Texture-Structure Relationships in Texturized Soy Protein IV. Influence of Process Variables on Extrusion TexturizationCanadian Institute of Food Science and Technology Journal, 1978
- Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and SteamingStarch ‐ Stärke, 1970