Influence of dried Hokkaido pumpkin and ascorbic acid...

Food Chemistry 2015 / 09 Vol. 183

Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates

Obradović, Valentina, Babić, Jurislav, Šubarić, Drago, Jozinović, Antun, Ačkar, Đurđica, Klarić, Ilija
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Volume:
183
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.03.045
Date:
September, 2015
File:
PDF, 1.14 MB
english, 2015
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