Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking

✍ Scribed by MARIO R. MOLINA; J. EDGAR BRAHAM; RICARDO BRESSANI

• Book ID: 108806111
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 543 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb10759.x