STRUCTURAL MODIFICATION OF VARIOUS STARCHES BY EXTRUSION COOKING WITH A TWIN-SCREW FRENCH EXTRUDER
- 1 January 1979
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Studies on Starch Phosphates. Part 3. On the Esterified Phosphates in Some Cereal StarchesStarch ‐ Stärke, 1975
- Complexes of Starch and its Related Materials with Organic Compounds. Part. X. X‐Ray Diffraction of Amylose‐Fatty Acid ComplexesStarch ‐ Stärke, 1973
- Interaction of Potato Starch with Different LigandsStarch ‐ Stärke, 1972
- Amylose Complexing Effect of Food Grade EmulsifiersStarch ‐ Stärke, 1971
- The Fine Structure of Glycogen from Type IV Glycogen‐Storage DiseaseEuropean Journal of Biochemistry, 1970
- Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and SteamingStarch ‐ Stärke, 1970
- Complexes of Starchy Materials with Organic CompoundsAgricultural and Biological Chemistry, 1969
- Characterization of a second helical amylose modificationBiopolymers, 1963
- Phosphate in Starches and GlycogensStarch ‐ Stärke, 1963