VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY.
| Autor: | ÇALTİNOĞLU-TORAMAN, Çağla1, GÜVEN, Özge1, ŞENSOY, İlkay1 isensoy@metu.edu.tr |
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| Zdroj: | GIDA: The Journal of Food. 2024, Vol. 49 Issue 6, p997-1009. 13p. |
| Databáze: | Academic Search Ultimate |
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