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Journal of Food Science

Volumn 48, Issue 2, 1983, Pages 434-437

Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking

(3) MOLINA, MARIO R a BRAHAM, J EDGAR a BRESSANI, RICARDO a

a NONE (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0343279353 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1983.tb10759.x Document Type: Article

Times cited : (19)

References (22)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.