EXPANSION, COLOR AND SHEAR-STRENGTH PROPERTIES OF CORN STARCHES EXTRUSION-COOKED WITH UREA AND SALTS

被引：50

作者：

CHINNASWAMY, R ^{[1
]}

HANNA, MA ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583

来源：

STARCH-STARKE | 1988年 / 40卷 / 05期

关键词：

D O I：

10.1002/star.19880400507

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：186 / 190

页数：5

共 19 条

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[5] STUDIES ON EXPANDED RICE - PHYSICOCHEMICAL BASIS OF VARIETAL DIFFERENCES
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[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (06) : 1600 - 1603
[6] RELATIONSHIP BETWEEN AMYLOSE CONTENT AND EXPANSION CHARACTERISTICS OF PARBOILED RICE
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BHATTACHARYA, KR
[J]. JOURNAL OF CEREAL SCIENCE, 1984, 2 (04) : 273 - 279
[7] CHINNASWAMY R, 1987, IN PRESS CEREAL CHEM
[8] CHINNASWAMY R, 1987, IN PRESS J FOOD SCI
[9] CHINNASWAMY R, 1987, UNPUB J FOOD SCI
[10] DEGRADATION OF WHEAT-STARCH IN A SINGLE SCREW EXTRUDER - CHARACTERISTICS OF EXTRUDED STARCH POLYMERS
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PATON, D
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[J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (02) : 453 - 458