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Characteristics of Gel-chromatographic Fractions of Starch in Relation to Rice and Expanded Rice-Product Qualities.
- Published in:
- Starch / Staerke, 1986, v. 38, n. 2, p. 51, doi. 10.1002/star.19860380205
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- Article
Rheological Properties of Certain Processed Rice Products.
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- Starch / Staerke, 1985, v. 37, n. 3, p. 99, doi. 10.1002/star.19850370307
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- Article
Optimum extrusion-cooking conditions for maximum expansion of corn starch
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 834
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- Article
Nozzle dimension effects on the expansion of extrusion cooked corn starch
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1746, doi. 10.1111/j.1365-2621.1987.tb05924.x
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- Article
Studies on expanded rice. Physicochemical basis of varietal differences
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1600
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- Article
Studies on expanded rice. Optimum processing conditions
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1604
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- Article
Extrusion-Grafting Starch Onto Vinylic Polymers.
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- Starch / Staerke, 1991, v. 43, n. 10, p. 396, doi. 10.1002/star.19910431007
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- Article
Expansion, Color and Shear Strength Properties of Com Starches Extrusion-Cooked with Urea and Salts.
- Published in:
- Starch / Staerke, 1988, v. 40, n. 5, p. 186, doi. 10.1002/star.19880400507
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- Article