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

Online veröffentlicht: 05. Jan. 2023

Seitenbereich: 34 - 44

Eingereicht: 06. Aug. 2022

Akzeptiert: 10. Okt. 2022

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

Schlüsselwörter

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.