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Artigo Acesso aberto Revisado por pares
BIBTEX RIS

Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks

2013; De Gruyter Open; Volume: 63; Issue: 4 Linguagem: Inglês

10.2478/v10222-012-0076-2

ISSN

2083-6007

Autores

Agnieszka Wójtowicz, Anna Kolasa, Leszek Mościcki,

Tópico(s)

Microbial Metabolites in Food Biotechnology

Resumo

1. Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage Mateusz Rogalski, Karolina Nowak, Piotr Fiedor, Arkadiusz Szterk Journal of the American Oil Chemists' Society CrossRef

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