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FUNCTIONAL-PROPERTIES OF EXTRUDATES FROM HIGH STARCH FRACTIONS OF NAVY AND PINTO BEANS AND CORN MEAL BLENDED WITH LEGUME HIGH PROTEIN-FRACTIONS

Document Type

Journal

Author

GUJSKA, E; KHAN, K

Source

JOURNAL OF FOOD SCIENCE; MAR-APR 1991, 56 2, p431-p435, 5p.

Subject

Language

English

ISSN

00221147

Online Access

Web of Science JCR 저널정보 Scopus Find it@PNU

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