Effect of amino acid and protein addition on the flavour of extruded corn flour
Egyptian Journal of Food Science. 2006; 34: 21-36
in En
| IMEMR
| ID: emr-145496
Responsible library:
EMRO
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Index:
IMEMR
Main subject:
Glycine max
/
Sucrose
/
Proteins
/
Chromatography, Gas
/
Cysteine
/
Amino Acids
/
Glutens
Language:
En
Journal:
Egypt. J. Food Sci.
Year:
2006