GELATION AND CRYSTALLIZATION OF MAIZE STARCH AFTER PASTING, DRUM-DRYING OR EXTRUSION COOKING

被引：36

作者：

MESTRES, C ^{[1
]}

COLONNA, P ^{[1
]}

BULEON, A ^{[1
]}

机构：

[1] INRA,CTR RECH AGROALIMENTAIRES,F-44072 NANTES 3,FRANCE

来源：

JOURNAL OF CEREAL SCIENCE | 1988年 / 7卷 / 02期

关键词：

D O I：

10.1016/S0733-5210(88)80014-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：123 / 134

页数：12

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