Properties of extruded white corn flour - high amylose corn starch puffs
Elizabeth Koester
Abstract
Open-access reader
Elizabeth Koester
Abstract
Open-access reader
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.
Key concepts: Amylose, Starch, Food science, Corn starch, Extrusion, Glass transition, Resistant starch, Materials science