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Physical analysis of friction cooked RTE snacks:
Chadha, Diksha
;
Young, Owen
;
Otter, Don
.
Innovative Food Science & Emerging Technologies. 69 (2021) - p. 102643 , 2021
Link:
https://doi.org/10.1016/j.ifset.2021.102643
RT Journal T1 <Title>Physical analysis of friction cooked RTE snacks</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2021.102643&Exemplar=1&LAN=DE A1 Chadha, Diksha A1 Young, Owen A1 Otter, Don A1 Kam, Rothman PB Elsevier BV YR 2021 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 69 SP 102643 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2021.102643 DO https://doi.org/10.1016/j.ifset.2021.102643 SF ELIB - SuUB Bremen
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