Work

Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods

Year: 2003

Type: article

Source: Comprehensive Reviews in Food Science and Food Safety

DOI: 10.1111/j.1541-4337.2003.tb00020.x

Authors: C.I. Moraru, J.L. Kokini

Institution: Rutgers, The State University of New Jersey

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2033805902

FWCI: 0.984

Cites: 221

Cited by: 436

Related to: 10