Influence of extrusion conditions on cassava starch and soybean protein concentrate blends

Acta Alimentaria

Volumn 30, Issue 2, 2001, Pages 189-203

  Chang, Y K ^a   Hashimoto, J M ^a   Acioli Moura, R ^a   Martinez Flores H E ^b   Martinez Bustos F ^c  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Cassava starch; Extrusion cooking; Snacks; Soy protein concentrate

Indexed keywords

EID: 33645539106     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

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