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

Article

Abstract: Starch gelatinization is one of the most important transformations during the extrusion process. The

Palabras claves:

Amylose–lipid complex, Crystallinity, EXTRUSIÓN, gelatinization, starch

Autores:

Barros J.H.T., Cristina M. Rosell, Oliveira L.C., Steel C.J.

Fuentes:

scopus