Effect of Pressure, Moisture, and Cooking Time on Susceptibility of Corn or Sorghum Grain Starch to Enzymatic Attack

✍ Scribed by Liang, Y.T.; Morrill, J.L.; Anstaett, F.R.; Dayton, A.D.; Pfost, H.B.

• Book ID: 123216255
• Publisher: American Dairy Science Association
• Year: 1970
• Tongue: English
• Weight: 473 KB
• Volume: 53
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(70)86206-3