High-temperature short-time extrusion cooking of wheat starch and flour. I. Effect of moisture and flour type on extrudate properties.
1982
Faubion J.M. | Hoseney R.C.
Bibliographic information
Cereal Chemistry
Volume
59
ISSN
0009-0352
Pagination
v.529-533(6)
Language
English
Note
ill. 1 p. ref.
Type
Journal Article
Source
Cereal-Chemistry (USA). (Nov-Dec 1982). v. 59(6) p. 529-533.
Corporate Author
Selskostopanska Akademiya, Sofia (Bulgaria).
2012-11-15
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