Significance of starch-sucrose interaction in extrusion cooking
- 31 July 1991
- journal article
- research article
- Published by Elsevier in Food Control
- Vol. 2 (3) , 181-184
- https://doi.org/10.1016/0956-7135(91)90088-e
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Effects of Salt, Sugar and Screw Speed on Processing and Product Variables of Corn Meal Extruded with a Twin‐Screw ExtruderJournal of Food Science, 1990
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- Food extrusionC R C Critical Reviews in Food Science and Nutrition, 1979
- Phase transitions of the starch–water systemBiopolymers, 1979
- Degree of Gelatinisation of Cooked RiceStarch ‐ Stärke, 1973