Extrusion Cooking Characteristics of Soy-Sorghum Blends for the Preparation of Snack Food

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T-80592.pdf (3.97 MB)
Date
2004
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Publisher
JNKVV, Jabalpur
Abstract
Description
Keywords
Cooking Characteristics,Snack Food
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http://krishikosh.egranth.ac.in/handle/1/5810021729
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