‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1718-2.pdf
Reference37 articles.
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4. Baik B-K, Powers J, Nguyen LT (2004) Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chem J 81(1):94–99
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