2008•Unpublished venueOpen access

Properties of extruded white corn flour - high amylose corn starch puffs

Elizabeth Koester

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Abstract

The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.

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The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.

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OpenAlex reports 4 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.

Key concepts: Amylose, Starch, Food science, Corn starch, Extrusion, Glass transition, Resistant starch, Materials science

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