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Protein quality of high and low saponin alfalfa protein concentrate

✍ Scribed by Maren Hegsted; Hellen M. Linkswiler


Publisher
John Wiley and Sons
Year
1980
Tongue
English
Weight
308 KB
Volume
31
Category
Article
ISSN
0022-5142

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✍ MartΓ­nez, B F; Figueroa, J D C; Larios, S A πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 349 KB

Extrusion-cooking is used by several food industries to produce expanded snack foods, ready-to-eat cereals and pet foods from corn meal. A snack food utilising normal maize and quality protein maize (QPM) as its main ingredient was developed and characterised. The extrusion process was performed in