Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre-Reference-Cited by-同舟云学术

Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre

Published:2019-12 Issue: Volume:263 Page:204-212
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Calton Alex,Ma Hairan,Nordlund Emilia,Poutanen Kaisa,Sozer Nesli

Publisher

Elsevier BV

Subject

Food Science

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