Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Publication date: Available online 5 May 2020Source: Food StructureAuthor(s): Guido Rolandelli, Yoja Teresa García Navarro, Santiago García Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutiérrez López, María del Pilar Buera

Source: Food Structure - May 5, 2020 Category: Food Science Source Type: research