Relationships between processing conditions and starch and protein modifications during extrusion-cooking of pea flour.

Details

Language :

English

ISSN :

00225142

Volume :

64

Issue :

4

Database :

Complementary Index

Journal :

Journal of the Science of Food & Agriculture

Publication Type :

Academic Journal

Accession number :

62908147

Full Text :

https://doi.org/10.1002/jsfa.2740640418