Physical and thermal properties and X‐ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Physical and thermal properties and X‐ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions

Abstract:

Keywords:	Amylose– lipid complex Crystallinity Extrusion Gelatinization Starch