Enzyme—Pretreatment of Pinto Bean High Protein Fraction and Time of Blending Corn Meal Affects Extrudate Properties

✍ Scribed by ZBIGNIEW CZARNECKI; EUBIETA GUJSKA; KHALIL KHAN

• Book ID: 108819071
• Publisher: Institute of Food Technologists
• Year: 1993
• Tongue: English
• Weight: 415 KB
• Volume: 58
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1993.tb06193.x