Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour

出版年份 2015 全文链接

标题

作者

关键词

Extrusion, Rice spaghetti, Defatted soy flour, Modified starch, Sensory evaluation

出版物

Volume 60, Issue 2, Pages 1061-1067

出版商

Elsevier BV

发表日期

2014-10-09

DOI

10.1016/j.lwt.2014.10.001

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