OPTIMUM EXTRUSION-COOKING CONDITIONS FOR MAXIMUM EXPANSION OF CORN STARCH

被引：178

作者：

CHINNASWAMY, R ^{[1
]}

HANNA, MA ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08965.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：834 / &

共 19 条

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