EXTRUSION AND ROLL-COOKING OF CORN-SOY-WHEY MIXTURES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb09777.x/fullpdf
Reference16 articles.
1. SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS
2. R.A. Anderson, H.F. Conway, V.F. Pfeifer, and E.L. Griffin, 1969 . Gelatinization of corn grits by roll- and extrusion-cooking.
3. Anonymous . 1975 . Agricultural Outlook, United States Department of Agriculture-Economic Research Service, 1975 .
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