Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes
Crossref DOI link: https://doi.org/10.1007/s11483-020-09652-w
Published Online: 2020-10-10
Published Print: 2021-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
van der Sman, R. G. M. http://orcid.org/0000-0003-4964-0247
Williams, J.
Bows, J. R.
Funding for this research was provided by:
PepsiCo
Text and Data Mining valid from 2020-10-10
Version of Record valid from 2020-10-10
Article History
Received: 8 March 2020
Accepted: 17 September 2020
First Online: 10 October 2020