Effect of extrusion on nutritional quality of maize and Lima bean flour blends-Reference-Cited by-同舟云学术

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

Published:2006 Issue:14 Volume:86 Page:2477-2484
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Pérez-Navarrete Cecilia,González Rolando,Chel-Guerrero Luis,Betancur-Ancona David

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference39 articles.

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2. The snack industry: history, domestic and global status, in Snack Foods Processing, ed. by and , Technomic Publishing, Pennsylvania, pp. 29–35 (2001).

3. Physicochemical changes and rheological properties of starch during extrusion. (A review)

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