Investigation of functional properties and color changes of...

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Food Science and Technology International 2014 / 11

Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste

Bisharat, G. I., Katsavou, I. D., Panagiotou, N. M., Krokida, M. K., Maroulis, Z. B.
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Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013214559310
Date:
November, 2014
File:
PDF, 900 KB
english, 2014
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