Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
| Autor: | Rolandelli, Guido, García-Navarro, Yoja Teresa, García-Pinilla, Santiago, Farroni, Abel Eduardo, Gutiérrez-López, Gustavo Fidel, Buera, María del Pilar * |
|---|---|
| Zdroj: | In Food Structure July 2020 25 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect