Eliminating the Use of Fat in the Production of Extruded Snacks by Applying Starch Coating (2016)

First Author: Antonio R
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Publication URI: http://www.aidic.it/cet/16/49/105.pdf

Type: Journal Article/Review

Volume: 49

Parent Publication: Chemical Engineering Transactions