Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates

Published 2017 View Full Article

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Title
Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates
Authors
Keywords
Extrusion cooking, Sorghum flour, Amylose-lipid complex, Crystallinity
Journal
JOURNAL OF CEREAL SCIENCE
Volume 75, Issue -, Pages 324-331
Publisher
Elsevier BV
Online
2017-05-07
DOI
10.1016/j.jcs.2017.05.005

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