Effects of moisture content and expansion method on the technological and sensory properties of white popcorn - Concepedia

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Effects of moisture content and expansion method on the technological and sensory properties of white popcorn

16

Citations

16

References

2020

Year

Lázaro da Costa Corrêa Cañizares, Newiton da Silva Timm, Adriano Hirsch Ramos, Henrique Passos Neutzling, Cristiano Dietrich Ferreira, Maurício de Oliveira

International Journal of Gastronomy and Food Science

Expansion MethodMoisture ContentFood EngineeringFood ProcessingThermal ProcessingFood QualityWhite PopcornFood TechnologyHealth Sciences

References

	Year	Citations

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