Textural and Microstructural Changes in Corn Starch as a Function of Extrusion Variables-Reference-Cited by-同舟云学术

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Textural and Microstructural Changes in Corn Starch as a Function of Extrusion Variables

Published:1984-04 Issue:2 Volume:17 Page:65-70
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Owusu-Ansah J.,van de Voort F.R.,Stanley D.W.

Publisher

Elsevier BV

Subject

General Computer Science

Reference14 articles.

1. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Sci. Today,1969

2. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming;Anderson;Staerke,1970

3. Extrusion processing of food;Harper;Food Technol.,1978

4. Food extrusion;Harper;CRC Critical Reviews in Food Science and Nutrition.,1979

5. Texture-structure relationships in textured soy protein. IV. Influence of process variables on extrusion texturization;Maurice;Can. Inst. Food Sci. Technol. J.,1978

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