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.
Revue:
Food Chemistry: X

ISSN: 2590-1575

Année de publication: 2023

Volumen: 20

Type: Article

DOI: 10.1016/J.FOCHX.2023.100959 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus