Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

• 1 January 1970
• journal article
• Published by Wiley in Starch ‐ Stärke
• Vol. 22  (4) , 130-135
• https://doi.org/10.1002/star.19700220408

Abstract

Keywords

• ROLL
• STEAMCOOKING
• EXTRUSION COOKING
• VISCOSITY
• SUITED
• CORN
• ABSORPTION
• STEAMING