PRODUCTION OF HIGH-PROTEIN QUALITY PASTA PRODUCTS USING A SEMOLINA-CORN-SOY FLOUR MIXTURE .2. SOME PHYSICOCHEMICAL PROPERTIES OF UNTREATED AND HEAT-TREATED CORN FLOUR AND OF MIXTURES STUDIED

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|

作者：

MOLINA, MR ^{[1
]}

MAYORGA, I ^{[1
]}

BRESSANI, R ^{[1
]}

机构：

[1] INST NUTR CENT AM & PANAMA,DIV AGR & FOOD SCI,POB 1188,GUATEMALA CITY,GUATEMALA

来源：

CEREAL CHEMISTRY | 1976年 / 53卷 / 01期

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：134 / 140

页数：7

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