Gluten-free precooked rice-yellow pea pasta: effect of extrusion-cooking conditions on phenolic acids composition, selected properties and microstructure

Abstrakt

Autorzy

Abdallah Bouasla
Abdallah Bouasla
Mohammed Nasereddine Zidoune
Mohammed Nasereddine Zidoune
Marta Olech
Marta Olech
Renata Nowak
Renata Nowak
artykuł
JOURNAL OF FOOD SCIENCE
Angielski
2016
81
5
1070
30
1,815
51
54