Author:
ASAO Masayo,WATANABE Katsumi
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference23 articles.
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4. Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)
5. Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses
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