Effect of Pressure, Moisture, and Cooking Time on Susceptibility of Corn or Sorghum Grain Starch to Enzymatic Attack
Open Access
- 1 March 1970
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 53 (3) , 336-341
- https://doi.org/10.3168/jds.s0022-0302(70)86206-3
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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