Author:
Robutti J.,Borrás F.,González R.,Torres R.,De Greef D.
Reference29 articles.
1. Approved Methods of the American Association of Cereal Chemists,1995
2. Gelatinization of corn grits by roll and extrusion-cooking;ERSON;Cereal Science Today,1969
3. Changes occurring in protein body structure and α-zein during cornflake processing;BATTERMAN-AZCONA;Cereal Chemistry,1998
4. Effect of specific mechanical energy on protein bodies and α-zeins in corn flour extrudates;BATTERMAN-AZCONA;Cereal Chemistry,1999
5. Textural properties of extrusion-cooked corn starch;BHATTACHARYA;Lebensmittel- Wissenchaften und- Technologie,1987
Cited by
24 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