Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
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Title
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
Authors
Keywords
Extrusion, Spectroscopic techniques, Intermolecular interactions, Confocal laser scanning microscopy, Protein agglomerates
Journal
JOURNAL OF CEREAL SCIENCE
Volume 99, Issue -, Pages 103186
Publisher
Elsevier BV
Online
2021-02-18
DOI
10.1016/j.jcs.2021.103186
References
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