Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks
Author:
Affiliation:
1. Central Institute of Fisheries Education; Off Yari Road Versova Mumbai 400 061 India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference49 articles.
1. On hydrogen bonding in amylose;Banks;Biopolymers,1972
2. Amylose- lipid complex formation during single screw extrusion of various corn starches;Bhatnagar;Cereal Chemistry,1994
3. Modification of microstructure of starch extruded with selected lipids;Bhatnagar;Starch,1997
4. The behaviour of maize flours and grits in relation to extrusion quality. II. Gelatinization characteristics of extruded starches;Bhuiyan;Starch,1982
5. Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas;Biais;Carbohydrate Polymers,2006
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