A new approach to snack production: sourdough corn flakes with low glycemic index
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05870-5.pdf
Reference34 articles.
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3. Aktas RN, Tontul I (2021) Usability of soapwort and horse chestnut saponin extracts as foaming agents in foam mat drying of pomegranate juice. J Sci Food Agric 101(2):786–793. https://doi.org/10.1002/jsfa.10770
4. AOAC (2012) Official methods of analysis. AOAC, Gaithersburg
5. Asselman A, van Straten G, Boom R, Esveld D, van Boxtel A (2007) Quality prediction of bakery products in the initial phase of process design. IFSET 8(2):285–298. https://doi.org/10.1016/j.ifset.2007.01.006
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