The Functional Properties of Extrusion-cooked Waxy-maize Starch

• 30 November 1993
• journal article
• Published by Elsevier in Journal of Cereal Science
• Vol. 18  (3) , 277-286
• https://doi.org/10.1006/jcrs.1993.1054

Abstract

Keywords

• EXTRUSION
• MELTING
• FUNCTIONAL
• GEL
• PROCESS
• DIFFERENTIAL
• EXTENT OF DEPOLYMERIZATION