Shear degradation of molecular, crystalline, and granular structures of starch during extrusion

Starch/Staerke - Tập 66 Số 7-8 - Trang 595-605 - 2014
Ming Li1,2, Jovin Hasjim1, Fengwei Xie3, Peter J. Halley3, Robert G. Gilbert1,2
1Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
2School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei, P. R. China
3Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, QLD, Australia

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Tài liệu tham khảo

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