Effects of extrusion temperature on structure and physicochemical properties of proso millet starch
Shuxiu Jin, Chunxia Xiao, Hao Lu, Xiaoqi Deng
Topics & Concepts
ExtrusionStarchExtrusion cookingFood scienceChemical engineeringChemistryMaterials scienceComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology