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1 Ergebnisse
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Extrusion and drying temperatures enhance sensory profile a..:
Sharon D. Hooper
;
Amber Bassett
;
Jason A. Wiesinger
..
http://www.sciencedirect.com/science/article/pii/S2772753X23002435. , 2023
Link:
https://doi.org/10.1016/j.focha.2023.100422
RT Journal T1
Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6595b515d90f4894ab7890724e029da0&Exemplar=1&LAN=DE A1 Sharon D. Hooper A1 Amber Bassett A1 Jason A. Wiesinger A1 Raymond P. Glahn A1 Karen A. Cichy PB Elsevier YR 2023 K1 Extrusion K1 Dry bean K1 Pasta K1 Iron bioavailability K1 Gluten free K1 Sensory evaluation K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2772753X23002435 LK http://dx.doi.org/https://doi.org/10.1016/j.focha.2023.100422 DO https://doi.org/10.1016/j.focha.2023.100422 SF ELIB - SuUB Bremen
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