EFFECT OF EXTRUSION COOKING AND SODIUM BICARBONATE ADDITION ON THE CARBOHYDRATE COMPOSITION OF BLACK BEAN FLOURS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2002.tb00856.x/fullpdf
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1. Effect of domestic processing on oligosaccharide content of some dry legume seeds
2. A SIMPLIFIED METHOD FOR ACCURATE DETERMINATION OF CELL WALL URONIDE CONTENT
3. Twin-Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend
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