Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks
- DOI
- 10.1002/jsfa.71033
- Published
- 2026-09-07
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.71033,
title = {Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks},
author = {Vittoria Latrofa and Aleksei Kaleda and Carlo Porfido and Giusy Rita Caponio and Giuseppe Natrella and Davide De Angelis and Roberto Terzano and Antonella Pasqualone},
year = {2026},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.71033},
url = {https://doi.org/10.1002/jsfa.71033}
}RIS
TY - JOUR TI - Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks AU - Vittoria Latrofa AU - Aleksei Kaleda AU - Carlo Porfido AU - Giusy Rita Caponio AU - Giuseppe Natrella AU - Davide De Angelis AU - Roberto Terzano AU - Antonella Pasqualone PY - 2026 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.71033 UR - https://doi.org/10.1002/jsfa.71033 ER -
APA
Latrofa, V., Kaleda, A., Porfido, C., Caponio, G. R., Natrella, G., Angelis, D. D., Terzano, R., & Pasqualone, A. (2026). Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71033
Source records
- crossref · retrieved 2026-09-24T22:26:01.641Z