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The impact of extrusion processing on fortified breakfast cereals containing β ‐glucan‐enriched flour: physical, structural, and nutritional aspects

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Sibel Yağcı, Nazlı Şahin, Ayşegül Çalışkan, İncinur Hasbay
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2025
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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