The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

Publication details

Journal : Lebensmittel-Wissenschaft + Technologie , vol. 112 , p. 1–12 , 2019

Publisher : Academic Press

International Standard Numbers :
Printed : 0023-6438
Electronic : 1096-1127

Publication type : Academic article

Contributors : do Carmo, Cátia Saldanha; Varela-Tomasco, Paula; Poudroux, Claire; Dessev, Tzvetelin Teodossiev; Myhrer, Kristine S; Rieder, Anne; Zobel, Hanne Kristine; Sahlstrøm, Stefan; Knutsen, Svein Halvor

Links :
ARKIV : http://hdl.handle.net/11250/26...
DOI : doi.org/10.1016/j.lwt.2019.108...