Old Web
English
Sign In
Acemap
>
Paper
>
Extrusion-cooking of maize flours with different amylose : amylopectin ratio for the production of gluten-free snacks
Extrusion-cooking of maize flours with different amylose : amylopectin ratio for the production of gluten-free snacks
2019
D. Giordano
A. Bresciani
F. Vanara
M. Blandino
A. Martí
Keywords:
gluten free
extrusion cooking
Amylose
Amylopectin
Food science
Chemistry
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]