Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products

✍ Scribed by A. Altan; K.L. McCarthy; M. Maskan

• Book ID: 111405822
• Publisher: Institute of Food Technologists
• Year: 2009
• Tongue: English
• Weight: 394 KB
• Volume: 74
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2009.01051.x