Jacquet, N.; Plompteux, A.; Brostaux, Y.; Malumba, P.; Danthine, S.; Blecker, C.
Study of the Impact of Operating Parameters and the Addition of Fat on the Physicochemical and Texture Properties of Extruded Snacks. Foods 2025, 14, 1307.
https://doi.org/10.3390/foods14081307
AMA Style
Jacquet N, Plompteux A, Brostaux Y, Malumba P, Danthine S, Blecker C.
Study of the Impact of Operating Parameters and the Addition of Fat on the Physicochemical and Texture Properties of Extruded Snacks. Foods. 2025; 14(8):1307.
https://doi.org/10.3390/foods14081307
Chicago/Turabian Style
Jacquet, Nicolas, Armande Plompteux, Yves Brostaux, Paul Malumba, Sabine Danthine, and Christophe Blecker.
2025. "Study of the Impact of Operating Parameters and the Addition of Fat on the Physicochemical and Texture Properties of Extruded Snacks" Foods 14, no. 8: 1307.
https://doi.org/10.3390/foods14081307
APA Style
Jacquet, N., Plompteux, A., Brostaux, Y., Malumba, P., Danthine, S., & Blecker, C.
(2025). Study of the Impact of Operating Parameters and the Addition of Fat on the Physicochemical and Texture Properties of Extruded Snacks. Foods, 14(8), 1307.
https://doi.org/10.3390/foods14081307
