CHANGES IN THE STARCH FRACTION DURING EXTRUSION-COOKING OF CORN

[1] ANDERSON RA, 1969, CEREAL SCI TODAY, V14, P4

[2] [Anonymous], 1975, OFFICIAL METHODS ANA

[3] Conway H. F., 1971, Food Product Development, V5, P22

[4] Conway H. F., 1971, Food Product Development, V5, P31

[5] CONWAY HF, 1968, FOOD ENG, V40, P102

[6] GILBERT GA, 1964, METHODS CARBOHYDRATE, P168

[7] Leach H.W., 1965, STARCH CHEM TECHNOLO, V1, P20

[8] MERCIER C, 1975, CEREAL CHEM, V52, P283

[9] Pancoast H.M., 1980, HDB SUGARS

[10] SCHOCH TJ, 1969, CARBOHYDRATES THEIR

[1] ANDERSON RA, 1969, CEREAL SCI TODAY, V14, P4

[2] [Anonymous], 1975, OFFICIAL METHODS ANA

[3] Conway H. F., 1971, Food Product Development, V5, P22

[4] Conway H. F., 1971, Food Product Development, V5, P31

[5] CONWAY HF, 1968, FOOD ENG, V40, P102

[6] GILBERT GA, 1964, METHODS CARBOHYDRATE, P168

[7] Leach H.W., 1965, STARCH CHEM TECHNOLO, V1, P20

[8] MERCIER C, 1975, CEREAL CHEM, V52, P283

[9] Pancoast H.M., 1980, HDB SUGARS

[10] SCHOCH TJ, 1969, CARBOHYDRATES THEIR