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Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum an
[期刊论文] 作者：Mary Omwamba,Symon M. Mahungu,
来源：食品与营养科学(英文) 年份：2014
Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriche...
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