Influence of Extrusion on Food Bioactives
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Tarih
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Dergi Başlığı
Dergi ISSN
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Yayıncı
Springer International Publishing Ag
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
[No abstract available]
Açıklama
Anahtar Kelimeler
Polyphenolic Compound Stability, Antioxidant Capacity, Phenolic-Compounds, Breakfast Cereals, Cooking, Microencapsulation, Products, Encapsulation, Sorghum, Profile
Kaynak
Retention of Bioactives in Food Processing
