Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties
Crossref DOI link: https://doi.org/10.1007/s13197-018-3177-z
Published Online: 2018-05-03
Published Print: 2018-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Miele, N. A.
Di Monaco, R. http://orcid.org/0000-0003-4402-4023
Formisano, D.
Masi, P.
Cavella, S.
Text and Data Mining valid from 2018-05-03
Article History
Revised: 12 April 2018
Accepted: 23 April 2018
First Online: 3 May 2018