Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals

标题
Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals
作者
关键词
-
出版物
STARCH-STARKE
Volume 60, Issue 5, Pages 248-256
出版商
Wiley
发表日期
2008-03-13
DOI
10.1002/star.200700698

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