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

Pubblicato online: 05 gen 2023

Pagine: 34 - 44

Ricevuto: 06 ago 2022

Accettato: 10 ott 2022

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

Parole chiave

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.