The Role of Cereal and Pulse Constituents and Processing Technology in Flake Texture Development: a Review

Published Online: Jan 05, 2023

Page range: 34 - 44

Received: Aug 06, 2022

Accepted: Oct 10, 2022

DOI: https://doi.org/10.2478/plua-2022-0014

Keywords

cereal, chemical composition, flake texture, pulse, starch gelatinization

© 2022 Ilva Lignicka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.