Relationship between viscosity and expansion properties of variously extrusion-cooked corn grain components
- 1 February 1990
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 3 (6) , 423-434
- https://doi.org/10.1016/s0268-005x(09)80220-8
Abstract
No abstract availableKeywords
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