Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology
Lotfi Shirazi, Sorour, Koocheki, Arash, Milani, Elnaz, Mohebbi, MohebbatLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-020-04252-5
Date:
January, 2020
File:
PDF, 1.35 MB
english, 2020