Effect of Extrusion Cooking Variables on Biochemical Composition of Faba Bean (Vicia faba L.)

Journal of Food Science and Technology

Volumn 37, Issue 4, 2000, Pages 373-379

  Rajawat, Prakrati ^a   Kushwah, Ameeta ^a   Kushwah, H S ^a  

^a Department of Veterinary Physiology and Biochemistry   (India)

Author keywords

Amino acids; Extrusion; Faba bean; Minerals; Proximate principles

Indexed keywords

EID: 0000540161     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

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