Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking
- 1 March 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (2) , 434-437
- https://doi.org/10.1111/j.1365-2621.1983.tb10759.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKERJournal of Food Science, 1978
- WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE‐BASED DIETSJournal of Food Science, 1974
- Untersuchungen zur Futterdurchgangszeit und zum Verlauf der N-Ausscheidungen bei BroilernArchives of Animal Nutrition, 1972
- Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and SteamingStarch ‐ Stärke, 1970
- Method for Detecting Inadequately Heated Soybean Oil MealIndustrial & Engineering Chemistry Analytical Edition, 1944