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1 Ergebnisse
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Physical and Paste Properties Comparison of Four Snacks Pro..:
Muñoz-Pabon, Karen Sofia
;
Parra-Polanco, Astrid Soraya
;
Roa-Acosta, Diego Fernando
..
Frontiers in Sustainable Food Systems. 6 (2022) - p. , 2022
Link:
https://doi.org/10.3389/fsufs.2022.852224
RT Journal T1
Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking
UL https://suche.suub.uni-bremen.de/peid=cr-10.3389_fsufs.2022.852224&Exemplar=1&LAN=DE A1 Muñoz-Pabon, Karen Sofia A1 Parra-Polanco, Astrid Soraya A1 Roa-Acosta, Diego Fernando A1 Hoyos-Concha, Jose Luis A1 Bravo-Gomez, Jesus Eduardo PB Frontiers Media SA YR 2022 SN 2571-581X JF Frontiers in Sustainable Food Systems VO 6 LK http://dx.doi.org/https://doi.org/10.3389/fsufs.2022.852224 DO https://doi.org/10.3389/fsufs.2022.852224 SF ELIB - SuUB Bremen
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