Effects of extrusion process conditions on nutritional, anti‐nutritional, physical, functional, and sensory properties of extruded snack: A review.

Autor: Ali, Ibrahim Mohammed1,2 (AUTHOR), Forsido, Sirawdink Fikreyesus2 (AUTHOR), Kuyu, Chala G.2 (AUTHOR), Ahmed, Endris Hussen1 (AUTHOR), Andersa, Kumsa Negasa2 (AUTHOR) kumsnegasa@gmail.com, Chane, Kasech Tibebu2 (AUTHOR), Regasa, Tolina Kebede3 (AUTHOR)
Zdroj: Food Science & Nutrition. Oct2024, p1. 7p. 4 Illustrations.
Databáze: Academic Search Ultimate
Externí odkaz: