Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology

被引：1
|
作者：
Lotfi Shirazi, Sorour [1 ]
Koocheki, Arash [1 ]
Milani, Elnaz [2 ]
Mohebbi, Mohebbat [1 ]
机构：
[1] Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
[2] Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
来源：
Journal of Food Science and Technology | 2020年 / 57卷 / 06期
关键词：
30;
D O I：
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页码：2169 / 2181
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