Effect of processing history on the functional and structural characteristics of starch–fatty acid extrudates
S.N. Raphaelides, K. Arsenoudi, S. Exarhopoulos, Z.-M. XuVolume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.foodres.2009.10.016
File:
PDF, 1.03 MB
english, 2010