Effects of moisture content and expansion method on the technological and sensory properties of white popcorn

Publication date: Available online 11 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lázaro da Costa Corrêa Cañizares, Newiton da Silva Timm, Adriano Hirsch Ramos, Henrique Passos Neutzling, Cristiano Dietrich Ferreira, Maurício de Oliveira
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research