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

Publié en ligne: 05 janv. 2023

Pages: 34 - 44

Reçu: 06 août 2022

Accepté: 10 oct. 2022

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

Mots clés

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

© 2022 Ilva Lignicka et al., published by Sciendo

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