Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture

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Title
Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture
Authors
Keywords
Breakfast cereals, Optimization, Wholegrain, Crispness, Milk
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 75, Issue -, Pages 261-270
Publisher
Elsevier BV
Online
2016-09-09
DOI
10.1016/j.lwt.2016.08.064

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