Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

Mario M. Martínez, Adelina Calviño, Cristina M. Rosell, Manuel Gómez
  • Food and Bioprocess Technology, January 2014, Springer Science + Business Media
  • DOI: 10.1007/s11947-014-1252-7

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1007/s11947-014-1252-7

The following have contributed to this page: Mario Martínez

In partnership with: