Sensorial and biological evaluation of an extruded product made from corn supplemented with soybean and safflower pastes
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00953.x/fullpdf
Reference23 articles.
1. The Fate of Antinutritional Factors During the Preparation of a Fababean Protein Isolate using a Micellization Technique
2. Influence of Tannin on Phaseolus vulgaris Protein Digestibility and Quality
3. Chemical and nutritional changes in foods during extrusion
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4. Nutritional, Functional and Physical Properties of Extrudates from Blends of Cassava Flour with Cereal and Legume Flours;International Journal of Food Properties;2010-08-12
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