Extrusion-cooking of wheat starch: effect of pH and emulsifiers

Cabrera-Laverde, Jorge A.2015-12-312015-12-311978http://hdl.handle.net/2097/26840Call number: LD2668 .T4 1978 C32Starch.Cereal products--Extrusion.Extrusion-cooking of wheat starch: effect of pH and emulsifiersTextMasters theses