Author:
Jozinović Antun,Šubarić Drago,Ačkar Đurđica,Babić Jurislav,Miličević Borislav
Funder
Croatian Science Foundation
Reference49 articles.
1. AACC 76–31.01, Starch damage. Official Methods of Analysis, of A.A.C.C. American Association of Cereal Chemists (AACC Method 76–31.01). The Association, St. Paul, MN.
2. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods;Abdel-Aal;LWT – Food Sci. Technol.,2008
3. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack;Ainsworth;J. Food Eng.,2007
4. A general model for expansion of extruded products;Alvarez-Martinez;J. Food Sci.,1988
5. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Sci. Today,1969
Cited by
47 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献