Extrusion effect on proximate composition, starch and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 08 Vol. 111

Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

Arribas, Claudia, Cabellos, Blanca, Cuadrado, Carmen, Guillamón, Eva, Pedrosa, Mercedes M.
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Volume:
111
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.05.064
Date:
August, 2019
File:
PDF, 557 KB
english, 2019
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