has been cited by the following article(s):
[1]
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Nutritional aspects of composite flours for baked and extruded products: A review
Cereal Chemistry,
2024
DOI:10.1002/cche.10765
|
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[2]
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Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice (
Oryza sativa
), sorghum [
Sorghum bicolor
), and bamboo (
Yushania alpina
) shoots
Journal of Food Processing and Preservation,
2021
DOI:10.1111/jfpp.15063
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