Production of a protein-rich extruded snack base using tapioca starch, sorghum flour and casein
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-2012-z.pdf
Reference54 articles.
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3. Anton AA, Fulcher RG, Arntfield SD (2009) Physical and nutritional impact of fortification of corn-starch based extruded snacks with common bean (Phaseolus vulgaris L.) flour: effects of bean addition and extrusion cooking. Food Chem 113:989–996
4. AOAC (1995) Official methods of analysis (16th ed.). Association of Official Analytical Chemists Washington
5. AOAC (2000) Official methods of analysis (17th ed.). Association of Official Analytical Chemists Washington
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