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Studies on the development of texturized vegetable products by the extrusion process. II. Effects of extrusion variables on the available lysine, total and reducing sugars
Author(s) -
PHAM C. B.,
ROSARIO R. R. DEL
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb01871.x
Subject(s) - extrusion , food science , lysine , chemistry , materials science , biochemistry , metallurgy , amino acid