Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology
作者： Nanubala Lakshmi Devi , Sagaram Shobha , Xiaozhi Tang , Samer Ali Shaur , Hulya Dogan
DOI: 10.1080/10942912.2011.551865
关键词:
摘要: … the extruded snacks, with the treatment sorghum/corn flour 5:2 and whey protein isolate-defatted soy flour as the protein source … Soy protein is considered to have a similar equivalent in …
sci-hub.se 参考文章(27)
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