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About this Agricultural and Biological Sciences article
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters by Pasqualone, Antonella (author);Costantini, Michela (author);Labarbuta, Rossella (author);Summo, Carmine (author) is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Pasqualone, Antonella (author);Costantini, Michela (author);Labarbuta, Rossella (author);Summo, Carmine (author)
- Publisher
- Elsevier BV
- Published
- 2021
- Field
- Agricultural and Biological Sciences (Life Sciences)