Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack
| Autor: | Oginni, O.C., Sobukola, O.P., Henshaw, F.O., Afolabi, W.A.O., Munoz, L. |
|---|---|
| Zdroj: | In Food Structure January 2015 3:12-20 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect