The effect of the amylose content and milling fractions on...

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Food Chemistry 2020 / 11

The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn

Bresciani, Andrea, Giordano, Debora, Vanara, Francesca, Blandino, Massimo, Marti, Alessandra
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128503
Date:
November, 2020
File:
PDF, 779 KB
2020
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