Cooking effect on the bioactive compounds, texture, and color properties of cold-extruded rice/bean-based pasta supplemented with whole carob fruit
- Arribas, C.
- Cabellos, B.
- Cuadrado, C.
- Guillamón, E.
- Pedrosa, M.M.
Aldizkaria:
Foods
ISSN: 2304-8158
Argitalpen urtea: 2020
Alea: 9
Zenbakia: 4
Mota: Artikulua
