Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghumspp)
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2013.836737
Reference40 articles.
1. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals
2. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking
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