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.
书目信息
Cereal Chemistry
卷
59
ISSN
0009-0352
页码
v.529-533(6)
语言
英语
注释
ill. 1 p. ref.
类型
Journal Article
来源
Cereal-Chemistry (USA). (Nov-Dec 1982). v. 59(6) p. 529-533.
团体作者
Selskostopanska Akademiya, Sofia (Bulgaria).
2012-11-15
AGRIS AP
