Effect of hydrocolloids on cooking quality, protein and starch digestibility of ready-to-cook gluten free extruded product.

Autor: Hymavathi, T. V.1 hymasarathi@gmail.com, Spandana, S.1, Sowmya, S.1
Zdroj: Agricultural Engineering International: CIGR Journal. Jun2014, Vol. 16 Issue 2, p119-125. 7p.
Databáze: Academic Search Ultimate