Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories (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.16092
Publication URI: http://dx.doi.org/10.1111/ijfs.16092
Type: Journal Article/Review
Parent Publication: International Journal of Food Science & Technology
Issue: 11