✦ LIBER ✦
Effects of temperature and protein content on physical properties of pasta made from rice enriched with soybean by extrusion cooking. Part I. Effect on water absorption and solubility employing response surface analysis
✍ Scribed by Liceti, A. E. ;El-Dash, A. A. ;Biele, J.
- Publisher
- John Wiley and Sons
- Year
- 1995
- Tongue
- English
- Weight
- 316 KB
- Volume
- 39
- Category
- Article
- ISSN
- 0027-769X
No coin nor oath required. For personal study only.