학술논문
Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran
Document Type
Article
Author
Source
In: Revista Mexicana de Ingeniera Quimica . (Revista Mexicana de Ingeniera Quimica, 2021, 20(3))
Subject
Language
English
Spanish; Castilian
Spanish; Castilian
ISSN
23958472
16652738
16652738