Journal

Article
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment
Journal
Journal of Food Science and Technology (ISSN: 00221155)
Volume
59
Issue
6
Year
มิถุนายน 2022
Page
2209-2219
Class
นานาชาติ
DOI
10.1007/s13197-021-05234-x
Related Link
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