EFFECT OF EXTRUSION PROCESSING ON THE NUTRITIONAL QUALITY OF PROTEIN IN RICE-LEGUME BLENDS

被引：0
|
作者：
CHAUHAN, GS
VERMA, NS
BAINS, GS
机构：
来源：
NAHRUNG-FOOD | 1988年 / 32卷 / 01期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：43 / 47
页数：5
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