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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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Bibliographic Details
Main Authors:	Sibel Yağcı, Nazlı Şahin, Ayşegül Çalışkan, İncinur Hasbay
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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