Protein nutritional value of extrusion-cooked wheat flours
- 1 January 1984
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 15 (3), 203-214
- https://doi.org/10.1016/0308-8146(84)90004-9
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- Gas-liquid chromatographic analysis of amino acids in food samplesJournal of Agricultural and Food Chemistry, 1977
- EXTRUSION PROCESSING OF TRITICALEJournal of Food Science, 1974