Design of gluten-free instant whole acorn-maize blended flour by extrusion process

• Autorzy: Nabavi Z. , Basiri A. , Milani E.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2024
• Tom: 38
• Numer: 4
• Opis fizyczny: p.393-405,fig.,ref.

Twórcy

autor

Nabavi Z.

• Iranian Research Organization for Science and Technology (IROST), Sh. Ehsani Rad St., Enqelab St., Ahmadabad Mostoufi Rd., Azadegan Highway, P. O. Box 33535-111, Tehran 3313193685, Iran

autor

Basiri A.

• Iranian Research Organization for Science and Technology (IROST), Sh. Ehsani Rad St., Enqelab St., Ahmadabad Mostoufi Rd., Azadegan Highway, P. O. Box 33535-111, Tehran 3313193685, Iran

autor

Milani E.

• Iranian Academic Center for Education, Culture and Research (ACECR) Khorasan Razavi Province- Iran, Ferdowsi University of Mashhad, Azadi square, Mas, 9177513760, Mashhad, Iran

Identyfikatory

DOI

10.31545/intagr/192022