Physicochemical properties of starches from various pea and lentil varieties, and characteristics of their noodles prepared by high temperature extrusion-Reference-Cited by-同舟云学术

Physicochemical properties of starches from various pea and lentil varieties, and characteristics of their noodles prepared by high temperature extrusion

Published:2014-01 Issue: Volume:55 Page:119-127
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Ning,Warkentin Tom D.,Vandenberg Bert,Bing Deng J.

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

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5. Nutrition properties of extruded foods;Asp,1989

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