Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend

✍ Scribed by Jorge Ruiz-Ruiz; Alma Martínez-Ayala; Silvina Drago; Rolando González; David Betancur-Ancona; Luis Chel-Guerrero

• Book ID: 116726256
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 226 KB
• Volume: 41
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2008.01.005