Instrumental and Sensory Evaluation of Textural Properties of Extrudates from Blends of High Starch/High Protein Fractions of Dry Beans

✍ Scribed by KRZYSCTOF SKIERKOWSKI; ELZBIETA GUJSKA; KHALIL KHAN

• Book ID: 108816404
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 724 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb01603.x