TEXTURAL AND MICROSTRUCTURAL CHANGES IN CORN STARCH AS A FUNCTION OF EXTRUSION VARIABLES

被引：95

作者：

OWUSUANSAH, J ^{[1
]}

VANDEVOORT, FR ^{[1
]}

STANLEY, DW ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1984年 / 17卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(84)72358-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：65 / 70

页数：6

共 14 条

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[4]

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[5]

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[6]

MOLTHERN HH, 1969, FOOD TECHNOL CHICAGO, V23, P567

[7]

MULLEN K, 1979, FOOD TECHNOL-CHICAGO, V33, P74

[8]

OWUSUANSAH J, 1983, CEREAL CHEM, V60, P319

[9] EFFECT OF EXTRUSION VARIABLES ON PRODUCT MOISTURE AND EXTRUSION CRYSTALLINITY OF CORN STARCH [J].

OWUSUANSAH, J ;

VANDEVOORT, FR ;

STANLEY, DW .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1982, 15 (04) :257-261

[10]

PARK KH, 1976, DISS ABST INT, V1337, P148

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