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Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour.
Shukri, Radhiah; Alavi, Sajid; Dogan, Hulya; Shi, Yong-Cheng.
Afiliación
  • Shukri R; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: radhiah@upm.edu.my.
  • Alavi S; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: salavi@ksu.edu.
  • Dogan H; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: dogan@ksu.edu.
  • Shi YC; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: ycshi@ksu.edu.
Carbohydr Polym ; 253: 117259, 2021 Feb 01.
Article en En | MEDLINE | ID: mdl-33278941
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2021 Tipo del documento: Article
Texto completo
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XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2021 Tipo del documento: Article