Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
Rolandelli, Guido, García-Navarro, Yoja Teresa, García-Pinilla, Santiago, Farroni, Abel Eduardo, Gutiérrez-López, Gustavo Fidel, Buera, María del Pilar
Published in Food Structure (01.07.2020)
Published in Food Structure (01.07.2020)
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