Protein quality of sorghum-soy based extruded snack food

Journal of Food Science and Technology

Volumn 44, Issue 2, 2007, Pages 165-167

  Narayan Prasad, N ^a   Siddalinga Swamy, M ^a   Babu Sha, S T ^a   Semwal, A D ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Extrusion cooking; Protein efficiency ratio; Snack food; Sorghum soy blend

Indexed keywords

CROPS; EXTRUSION; PROTEINS; QUALITY CONTROL;

EXTRUSION COOKING; PROTEIN EFFICIENCY RATIO (PER); SNACK FOODS; SORGHUM SOY BLEND;

FOOD PRODUCTS;

FOOD; PROTEINS; QUALITY CONTROL; SORGHUM; SOYA FLOUR;

GLYCINE MAX; SORGHUM BICOLOR;

EID: 33947670331     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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