PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN/SOY BREAKFAST CEREALS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2000.tb00198.x/fullpdf
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1. A General Model for Expansion of Extruded Products
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4. W.G. COCHRAN, and G.M. COX, 1957 . Experimental Designs , 2nd Ed. , pp.148 -182 , John Wiley & Sons, New York.
5. The role of breakfast cereals in the diets of 16–17-year-old teenagers in Britain
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