Effect of the addition of whole‐grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready‐to‐eat breakfast cereal

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|6|1504-1514

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.6, 2015-06, pp. : 1504-1514

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