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Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Jovana Kojić1, Miona Belović1, Jelena Krulj1

  • 1Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.

Foods (Basel, Switzerland)
|February 15, 2022
PubMed

Keywords:
betaineextrusionfunctional foodssnack

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