KINETICS OF STARCH GELATINIZATION DURING EXTRUSION COOKING

被引：105

作者：

BHATTACHARYA, M ^{[1
]}

HANNA, MA ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT AGR ENGN & FOOD SCI & TECHNOL,LINCOLN,NE 68588

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06722.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：764 / 766

页数：3

共 21 条

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[4] BHATTACHARYA M, 1986, UNPUB
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[8] CHANGES IN THE STARCH FRACTION DURING EXTRUSION-COOKING OF CORN
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AGUILERA, JM
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (02) : 378 - 381
[9] A PHYSICOCHEMICAL MODEL FOR EXTRUSION OF CORN STARCH
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AGUILERA, JM
[J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (01) : 40 - &
[10] HARPER JM, 1981, EXTRUSION FOODS, V2