Production of high protein bread using extruded corn and soybean flour blend

Italian Journal of Food Science

Volumn 21, Issue 2, 2009, Pages 123-133

  Novotni, D ^a   Curic, D ^a   Gabric, D ^a   Cukelj, N ^a   Curko, N ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Amino acid; Bread; Extrusion; Lysine score; Protein digestibility; Soybean

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM; ZEA MAYS;

EID: 77949352915     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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