Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters
Keyword(s):
2009 ◽
Vol 5
(1)
◽
pp. 226-234
◽
Keyword(s):
2017 ◽
Vol 54
(6)
◽
pp. 1597-1607
◽
2018 ◽
Vol 43
(6)
◽
pp. e13857
◽
Keyword(s):
2016 ◽
Vol 15
(11)
◽
pp. 2666-2676
◽
1998 ◽
Vol 29
(2)
◽
pp. 123-143
◽
2020 ◽
Vol 149
◽
pp. 1170-1179
◽