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.
Journal:
Food Chemistry: X

ISSN: 2590-1575

Year of publication: 2023

Volume: 20

Type: Article

DOI: 10.1016/J.FOCHX.2023.100959 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus