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Volumn 12, Issue 1, 2009, Pages 27-44

Pre-cooked fiber-enriched wheat flour obtained by extrusion: Rheological and functional properties

Author keywords

Cookies; Extrusion; Functional and Rheological Properties; Pre cooking; Tortillas; Wheat bran

Indexed keywords

COLLOIDS; DATA STORAGE EQUIPMENT; EXTRUSION; GRAIN (AGRICULTURAL PRODUCT); VISCOSITY;

EID: 57849084386     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802227017     Document Type: Article
Times cited : (19)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.