Effects of moisture content and expansion method on the technological and sensory properties of white popcorn
| Autor: | Cañizares, Lázaro da Costa Corrêa, Timm, Newiton da Silva, Ramos, Adriano Hirsch, Neutzling, Henrique Passos, Ferreira, Cristiano Dietrich, Oliveira, Maurício de |
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| Zdroj: | In International Journal of Gastronomy and Food Science December 2020 22 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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