Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture;Corrigendum to “Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture” (LWT - Food Science and Technology (2017) 75C (261–270) (S002364381630562X) (10.1016/j.lwt.2016.08.064))

LWT

Volumn 84, Issue , 2017, Pages 877-

  Oliveira, Ludmilla C ^a   Schmiele, Marcio ^a   Steel, Caroline J ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Optimization; Wholegrain; Crispness; Milk; Breakfast cereals

Indexed keywords

EID: 85020812283     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.064     Document Type: Article

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