Open AccessEvaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditions [pdf]
Author(s) -
Magdalena Kręcisz,
Agnieszka Wójtowicz
Publication year - 2017
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2017.0459
Subject(s) - instant , extrusion , food science , extrusion cooking , gluten , gluten free , materials science , chemistry , mathematics , composite material