Studies on the development of texturized vegetable products by the extrusion process. II. Effects of extrusion variables on the available lysine, total and reducing sugars

✍ Scribed by C. B. PHAM; R. R. DEL ROSARIO

• Book ID: 108806410
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 520 KB
• Volume: 19
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1984.tb01871.x