Corrigendum to “Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture” [LWT - Food Science and Technology 75C (2017) 261–270]
Oliveira, Ludmilla C., Schmiele, Marcio, Steel, Caroline J.Мова:
english
Журнал:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.06.017
Date:
June, 2017
Файл:
PDF, 115 KB
english, 2017
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