Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks
Crossref DOI link: https://doi.org/10.1007/s13197-014-1378-7
Published Online: 2014-04-27
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gat, Yogesh
Ananthanarayan, Laxmi
Text and Data Mining valid from 2014-04-27