INFLUENCE OF DRUM-DRYING AND TWIN-SCREW EXTRUSION COOKING ON WHEAT CARBOHYDRATES .2. EFFECTS OF LIPIDS ON PHYSICAL-PROPERTIES, DEGRADATION AND COMPLEX-FORMATION OF STARCH IN WHEAT-FLOUR

被引：76

作者：

SCHWEIZER, TF

REIMANN, S

SOLMS, J

ELIASSON, AC

ASP, NG

机构：

[1] SWISS FED INST TECHNOL,DEPT FOOD SCI,CH-8092 ZURICH,SWITZERLAND

[2] UNIV LUND,DEPT FOOD TECHNOL,S-22101 LUND,SWEDEN

[3] UNIV LUND,DEPT FOOD CHEM,S-22101 LUND,SWEDEN

来源：

JOURNAL OF CEREAL SCIENCE | 1986年 / 4卷 / 03期

关键词：

D O I：

10.1016/S0733-5210(86)80027-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：249 / 260

页数：12

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