Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

出版年份 2012 全文链接

标题

Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 136, Issue 2, Pages 538-545

出版商

Elsevier BV

发表日期

2012-09-14

DOI

10.1016/j.foodchem.2012.08.068

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