Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation
出版年份 2023 全文链接
标题
Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation
作者
关键词
-
出版物
Innovative Food Science & Emerging Technologies
Volume -, Issue -, Pages 103515
出版商
Elsevier BV
发表日期
2023-11-07
DOI
10.1016/j.ifset.2023.103515
参考文献
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