Chemical Characteristics and Physicochemical Properties of the Extruded Mixtures of Cereal Starches
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference17 articles.
1. Flow, mixing and residence time distribution of maize starch within a twin-screw extruder with a longitudinally-split barrel
2. Einfluß der Extrusionsparameter auf funktionelle Eigenschaften von Weizenstärke
3. Changes in the Starch Fraction During Extrusion-cooking of Corn
4. The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. I. Analytical Characteristics
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