Influence of extrusion on expansion, functional and digestibility properties of whole sweetpotato flour
書誌事項
- 公開日
- 2014-12
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- https://www.elsevier.com/legal/tdmrep-license
- http://creativecommons.org/licenses/by-nc-nd/4.0/
- DOI
-
- 10.1016/j.lwt.2014.06.016
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- LWT - Food Science and Technology
-
LWT - Food Science and Technology 59 (2), 1136-1145, 2014-12
Elsevier BV