A physicochemical model for extrusion of corn starch [Properties similar to a blend of raw, gelatinized and dextrinized starch].

1984

Gomez M.H. | Aguilera J.M.

Published in

Journal of Food Science

Volume 49 ISSN 0022-1147

Language

English

Note

ill. Includes references.

Type

Journal Article

Source

Journal-of-Food-Science (USA). (Jan-Feb 1984). v. 49(1) p. 40-43, 63.

Corporate Author

Association Interprofessionnelle des Producteurs de Betteraves et d' Alcool de Betterave, Paris (France).

In AGRIS since: 2012-11-15

Format: AGRIS AP

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