AQUEOUS DISPERSION RHEOLOGY OF EXTRUSION COOKED MAIZE
- 28 February 1986
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 17 (1) , 51-60
- https://doi.org/10.1111/j.1745-4603.1986.tb00713.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Changes in the Starch Fraction During Extrusion‐cooking of CornJournal of Food Science, 1983
- Effect of hydrostatic pressure on starch gelatinisation, as determined by DTACarbohydrate Polymers, 1982
- Structural Changes in Starch Granules of Low Moisture Content during HeatingAgricultural and Biological Chemistry, 1982
- SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY‐EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATIONJournal of Texture Studies, 1982
- Thermal behavior of high molecular substances in foods. Part VII. Structural changes in starch granules of low moisture content during heating.Agricultural and Biological Chemistry, 1982