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

Any de publicació: 2023

Volum: 20

Tipus: Article

DOI: 10.1016/J.FOCHX.2023.100959 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus