STARCH FRAGMENTATION AND PROTEIN INSOLUBILIZATION DURING TWIN-SCREW EXTRUSION OF CORN MEAL

被引：0
|
作者：
WEN, LF [1 ]
RODIS, P [1 ]
WASSERMAN, BP [1 ]
机构：
[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903
来源：
CEREAL CHEMISTRY | 1990年 / 67卷 / 03期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：268 / 275
页数：8
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