Effect of extrusion cooking of soy-sweet potato mixtures on available lysine content and browning index of extrudates

Author： Iwe M.O.   van Zuilichem D.J.   Stolp W.   Ngoddy P.O.  

Publisher： Elsevier

ISSN： 0260-8774

Source： Journal of Food Engineering, Vol.62, Iss.2, 2004-04, pp. : 143-150

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