Nutritive Value of an Extrusion-Texturized Peanut Protein
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb15390.x/fullpdf
Reference15 articles.
1. DEVELOPMENT AND EVALUATION OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN
2. Processing of edible peanut flour and grits
3. EVALUATION OF PROTEIN IN FOODS: 1. A METHOD FOR THE DETERMINATION OF PROTEIN EFFICIENCY RATIOS
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