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Interaction of Lactose and Sucrose with Cornmeal Proteins During Extrusion

✍ Scribed by W. F. RACICOT; L. D. SATTERLEE; M. A. HANNA

Book ID: 108804805
Publisher: Institute of Food Technologists
Year: 1981
Tongue: English
Weight: 898 KB
Volume: 46
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb04207.x

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