论文信息 - Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran - 字舞流文

Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

N. Jacobo-Valenzuela | J. Zazueta‐Morales | A. Quintero‐Ramos | C. Barraza-Elenes | A. Carrillo-López | C. Delgado‐Nieblas | J. A. Ahumada-Aguilar | X. A. Ruiz-Armenta | S. Agramón-Velázquez