Development of whole grain wheat flour extruded cereal and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 01 Vol. 75

Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture

Oliveira, Ludmilla C., Schmiele, Marcio, Steel, Caroline J.
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Volume:
75
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.08.064
Date:
January, 2017
File:
PDF, 2.06 MB
english, 2017
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