Antioxidant properties and physical and sensory characteristics of a corn-based ex...
Antioxidant properties and physical, sensory and nutritional features of extruded ...
Development of breakfast cereal obtained through extrusion of corn grits with inul...
Effect of dietary fiber in flour, rheology of the doughs, quality and bread staling
Study of the interaction between inulin and water to optimize gluten-free dough an...