The effect of rice bran on physicochemical, textural and glycaemic properties of ready-to-eat extruded corn snacks

AuthorsRenoldi N- Peighambardoust SH- Peressini D
JournalInternational Journal of Food Science &. Technology
Page number3235-3244
Volume number56
Paper TypeFull Paper
Published At2021
Journal GradeISI
Journal TypeTypographic
Journal CountryItaly
Journal IndexQ2

Abstract

Paper URL