Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

  1. Allai, F.M.
  2. Junaid, P.M.
  3. Azad, Z.R.A.A.
  4. Gul, K.
  5. Dar, B.N.
  6. Siddiqui, S.A.
  7. Manuel Loenzo, J.
Revista:
Food Chemistry: X

ISSN: 2590-1575

Ano de publicación: 2023

Volume: 20

Tipo: Artigo

DOI: 10.1016/J.FOCHX.2023.100959 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus