Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds

Author: Alonso R.   Orue E.   Marzo F.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.63, Iss.4, 1998-12, pp. : 505-512

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content