Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches (2022)
Attributed to:
Mixing, demixing, melting and aeration: thermomechanical extrusion for current and future materials
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1111/ijfs.15581
Publication URI: http://dx.doi.org/10.1111/ijfs.15581
Type: Journal Article/Review
Parent Publication: International Journal of Food Science & Technology
Issue: 4