Extrusion modification of cassava flour for improved mashing efficiency

Author:

Qi Mingming,Jiang Lijun,Song Jialin,Suo Wenjing,Deng Yuxin,Li Luxia,Liu Yao,Wang Chenjie,Li HongjunORCID

Funder

Key Technology Research and Development Program of Shandong

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Effect of thermal pretreatments on phosphorylation of Corypha umbraculifera L. Stem pith starch: A comparative study using dry-heat, heat-moisture and autoclave treatments;Aaliya;Polymers,2021

2. Physical and chemical properties of corn, cassava, and potato starchs;Abdullah;IOP Conference Series: Earth and Environmental Science,2018

3. Gelatinization of corn grits by roll- and extrusion-cooking;Anderson;Cereal Science Today,1969

4. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) - Bioenergetics,2007

5. Degree of gelatinisation of cooked rice;Birch;Starch Staerke,1973

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