Comparative study on the physico-chemical, textural and thermal properties of instant porridges based on spelt and oats
Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of 'ready-made' and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats. However, there is a growing interest of local...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2018-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691801027S.pdf |