The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. I. Analytical Characteristics
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference19 articles.
1. and : Stärke (in press).
2. Association of Official Analytical Chemists: Methods of Analysis (12th Ed., 1975). Secs. 2.047–2.049, p. 15; 14.026, p. 226; 14.063, p. 232.
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Endosperm Properties and Extrusion Cooking Behavior of Maize Cultivars;LWT - Food Science and Technology;2002-12
2. FACTORS AFFECTING EXTRUSION CHARACTERISTICS of EXPANDED STARCH-BASED PRODUCTS;Journal of Food Processing and Preservation;1990-12
3. Chemical Characteristics and Physicochemical Properties of the Extruded Mixtures of Cereal Starches;Starch - Stärke;1987
4. The Behaviour of Maize Flours and Grits in Relation to Extrusion Quality. II. Gelatinization Characteristics of Extracted Starches;Starch - Stärke;1982
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