Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture

Autor:	Filiz Koksel, Siwen Luo
Rok vydání:	2023
Předmět:	Food Science Biotechnology
Zdroj:	Trends in Food Science & Technology. 133:49-64
ISSN:	0924-2244
DOI:	10.1016/j.tifs.2023.01.012
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e89d51903adc684adc275ae69a653022 https://doi.org/10.1016/j.tifs.2023.01.012 Zobrazit plný text záznamu Full Text from ScienceDirect