EFFECT OF EXTRUSION-COOKING ON POTATO STARCH USING A TWIN SCREW FRENCH EXTRUDER

被引：57
作者：
MERCIER, C [1 ]
机构：
[1] INRA,BIOCHIM ALIMENTS LAB,CERDIA,F-91305 MASSY,FRANCE
来源：
STARKE | 1977年 / 29卷 / 02期
关键词：
D O I：
10.1002/star.19770290204
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：48 / 52
页数：5
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