Effect of extrusion process variables on in-vitro protein digestibility of fish-wheat flour blends
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 28 (3) , 225-231
- https://doi.org/10.1016/0308-8146(88)90054-4
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Effect of Extrusion Cooking on in Vitro Protein Digestibility of SorghumJournal of Food Science, 1987
- The effects of extrusion cooking on nutritional value — A literature reviewJournal of Food Engineering, 1983