Publication | Open Access
The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn
32
Citations
37
References
2020
Year
Food ChemistryEngineeringFood PhysicBiochemical EngineeringAgricultural EconomicsAmylose ContentCo-extruded SnacksFood EngineeringMilling FractionsGrain QualityFood StructureFood TechnologyHealth Sciences
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