Cite
HARVARD Citation
Kraus, S. et al. (n.d.). Influence of Degree of Gelatinization on Expansion of Extruded, Starch‐Based Pellets during Microwave Vacuum Processing. Journal of food process engineering. 37 (3), pp. 220-228. [Online].
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Kraus, S. et al. (n.d.). Influence of Degree of Gelatinization on Expansion of Extruded, Starch‐Based Pellets during Microwave Vacuum Processing. Journal of food process engineering. 37 (3), pp. 220-228. [Online].