Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour
Widening the range of products produced on the basis of agricultural raw materials and improving the quality of these products and increasing their nutritional value ”‹”‹represent urgent challenges. Therefore, the production of new mass consumption products with high nutritional and biological value...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2020-05-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1296 |