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Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks
International journal of food science and technology

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks
Author(s) of Article  Will be identified in next release
Citation  International journal of food science and technology 2014 v.49 no.2 pp. 309-316
Click to View  (Click to View)
Date of Publication  2014
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=618307
Name of Publication  International journal of food science and technology
Publishing Company  Will be identified in next release
Accession Number  205560