Effect of Xanthan Gum and CMC on the Structure and Texture of Corn Flour Pellets Expanded by Microwave Heating

✍ Scribed by Gimeno, E.; Moraru, C. I.; Kokini, J. L.

• Book ID: 120218330
• Publisher: AACC International (American Association of Cereal Chemists)
• Year: 2004
• Tongue: English
• Weight: 533 KB
• Volume: 81
• Category: Article
• ISSN: 0009-0352
• DOI: 10.1094/CCHEM.2004.81.1.100