Wheat starch extrusion cooking with acid or alkali

Riitta Kervinen, Pekka Linko, Tapani Suortti, Juhani Olkku

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publicationThermal processing and quality of foods
EditorsP. Zeuthen, J.C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Varela
Place of PublicationLondon
PublisherElsevier
Pages257-261
ISBN (Print)978-0-8533-4279-3
Publication statusPublished - 1984
MoE publication typeB3 Non-refereed article in conference proceedings
EventCOST Seminar on the thermal processing and quality of foods - Athens, Greece
Duration: 14 Nov 198318 Nov 1983

Seminar

SeminarCOST Seminar on the thermal processing and quality of foods
CountryGreece
CityAthens
Period14/11/8318/11/83

Cite this

Kervinen, R., Linko, P., Suortti, T., & Olkku, J. (1984). Wheat starch extrusion cooking with acid or alkali. In P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, & G. Varela (Eds.), Thermal processing and quality of foods (pp. 257-261). Elsevier.