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Instrumental texture evaluation of extruded snack foods: a review

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	A. A. Anton
Format:	Artículo científico
Langue:	en
Publié:	Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2007
Sujets:	Química snacks Texture extrusion
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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