Current trends in Extrusion: Development of Functional Foods and Novel Ingredients
作者： Sharmila S Patil , Charanjit Kaur , None
DOI: 10.3136/FSTR.24.23
关键词: Current (fluid) 、 Chemistry 、 Biochemical engineering 、 Extrusion
摘要: … Pasting properties of extruded flours determines their suitability into various food products viz. high viscous foods, as a good gelling agent, in dessert and other food formulations and …
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