Published in
Elsevier, Food Hydrocolloids, (111), p. 106400, 2021
DOI: 10.1016/j.foodhyd.2020.106400
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Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion
Journal article published in 2020 by
Johanan Espinosa-Ramírez 
,
América Rodríguez,
Julián De la Rosa-Millán,
Erick Heredia-Olea,
Esther Pérez-Carrillo,
Sergio O. Serna-Saldívar
,
América Rodríguez,
Julián De la Rosa-Millán,
Erick Heredia-Olea,
Esther Pérez-Carrillo,
Sergio O. Serna-Saldívar
This paper was not found in any repository, but could be made available legally by the author.
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