A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality

被引：0
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作者：
Wang, Qingfa [1 ]
Li, Limin [1 ]
Wang, Ting [1 ]
Zheng, Xueling [1 ]
机构：
[1] College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Henan, Zhengzhou,450001, China
来源：
Food Chemistry | 2022年 / 370卷
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