1. Rheological properties of rice starch at high moisture contents during twin-screw extrusion;Akdogan;Lebensmittel-Wissenschaft und Technologie,1997
2. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Science Today,1969
3. Kinetics of corn meal gelatinization at high temperature and low moisture;Burros;Journal of Food Science,1987
4. Relationship between amylose content and extrusion-expansion properties of corn starches;Chinnaswamy;Cereal Chemistry,1988
5. Starch transformation estimated by the energy balance on a twin screw extruder;Della Valle;Lebensmittel-Wissenschaft und Technologie,1989