Effects of extrusion on resistant starch content and structure of low and high amylose starches

Ashok K. Shrestha, Ranjani Khadka

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	22-28
Number of pages	7
Journal	Journal of Food Science and Technology Nepal
Volume	3
Publication status	Published - 2007

Cite this

@article{a220667f5dba4e97b53153dbda5d3147,

title = "Effects of extrusion on resistant starch content and structure of low and high amylose starches",

author = "Shrestha, {Ashok K.} and Ranjani Khadka",

year = "2007",

language = "English",

volume = "3",

pages = "22--28",

journal = "Journal of Food Science and Technology Nepal",

issn = "1816-0727",

publisher = "Nepal Food Scientists and Technologists Association",

}

TY - JOUR

T1 - Effects of extrusion on resistant starch content and structure of low and high amylose starches

AU - Shrestha, Ashok K.

AU - Khadka, Ranjani

PY - 2007

Y1 - 2007

UR - http://handle.uws.edu.au:8081/1959.7/532444

M3 - Article

SN - 1816-0727

VL - 3

SP - 22

EP - 28

JO - Journal of Food Science and Technology Nepal

JF - Journal of Food Science and Technology Nepal

ER -