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Volumn 41, Issue 4, 2008, Pages 707-715

Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato-soy snack using high-temperature short time air puffing

Author keywords

High temperature short time; Microstructure; Puffing; Ready to eat snack food; Scanning electron microscope

Indexed keywords

HIGH TEMPERATURE EFFECTS; MICROSTRUCTURE; MOISTURE; SCANNING ELECTRON MICROSCOPY;

EID: 38049020223     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.05.001     Document Type: Article
Times cited : (47)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.