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Journal description
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Details for article 107 of 150 found articles
| Title: |
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters |
| Author: |
Pasqualone, Antonella Costantini, Michela Labarbuta, Rossella Summo, Carmine |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 147 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 107 of 150 found articles
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