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
- 1 October 1984
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 19 (5) , 549-559
- https://doi.org/10.1111/j.1365-2621.1984.tb01871.x
Abstract
No abstract availableKeywords
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