Extruded flour improves batter pick-up, coating crispness and aroma profile

1. Román, L.
2. Pico, J.
3. Antolín, B.
4. Martinez, M.M.
5. Gómez, M.

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DOI: 10.1016/J.FOODCHEM.2018.03.136 GOOGLE SCHOLAR lock_openUVADOC editor

Data source: Scopus