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Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products
Aylin Altan, Kathryn L. McCarthy, Medeni MaskanVolume:
44
Year:
2009
Language:
english
Pages:
9
DOI:
10.1111/j.1365-2621.2009.01956.x
File:
PDF, 363 KB
english, 2009