Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|12|E2782-E2791

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.12, 2015-12, pp. : E2782-E2791

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