Work

Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

Year: 2020

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2020.109931

Authors: Candela Paesani, Ángela Bravo-Núñez, Manuel Gómez

Institution: Universidad de Valladolid

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Universidad de Valladolid, Interreg

Awards: G3158956331, G455066915

OpenAlex ID: W3045073878

FWCI: 4.163

Cites: 42

Cited by: 49

Related to: 10