Work

Nutritional effects of extrusion-cooking

Year: 1986

Type: article

Source: Food Chemistry

DOI: 10.1016/0308-8146(86)90096-8

Author: Jean Claude Cheftel

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2138823873

FWCI: 2.197

Cites: 34

Cited by: 315

Related to: 9