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 |
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Zdroj: | Agricultural Engineering International: CIGR Journal. Jun2014, Vol. 16 Issue 2, p119-125. 7p. |
Databáze: | Academic Search Ultimate |
Externí odkaz: |