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.
书目信息
Journal of Food Science
卷
49
ISSN
0022-1147
语言
英语
注释
ill. Includes references.
类型
Journal Article
来源
Journal-of-Food-Science (USA). (Jan-Feb 1984). v. 49(1) p. 40-43, 63.
团体作者
Association Interprofessionnelle des Producteurs de Betteraves et d' Alcool de Betterave, Paris (France).
2012-11-15
AGRIS AP
