Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch
出版年份 2016 全文链接
标题
Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch
作者
关键词
Cherry pomace, Fiber, Corn starch, Particle size, Extrusion, Expansion
出版物
Food and Bioprocess Technology
Volume 10, Issue 2, Pages 394-406
出版商
Springer Nature
发表日期
2016-11-17
DOI
10.1007/s11947-016-1824-9
参考文献
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