Work

Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour

Year: 2015

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2015.07.011

Authors: Jose Martin Ramos Diaz, Jussi-Petteri Suuronen, Kevin C. Deegan, Ritva Serimaa, Hely Tuorila, Kirsi Jouppila

Institutions: University of Helsinki, Valio (Finland)

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W750155823

FWCI: 6.701

Cites: 28

Cited by: 68

Related to: 10