Effect of added sucrose on extrusion cooking of maize starch
- 30 April 1991
- journal article
- Published by Elsevier in Food Control
- Vol. 2 (2) , 103-109
- https://doi.org/10.1016/0956-7135(91)90146-n
Abstract
No abstract availableKeywords
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- Degree of Gelatinisation of Cooked RiceStarch ‐ Stärke, 1973
- The effects of extruder variables on the gelatinisation of corn starchThe Canadian Journal of Chemical Engineering, 1972