Studies on the development and the utilization of new food material, 3: Extrusion cooking of several beans
1995
Fuse, T. (Aichi-ken. Food Research Inst., Nagoya (Japan)) | Kishi, T. | Murase, M. | Kato, H.
AGROVOC Keywords
Bibliographic information
Issue
35
ISSN
0916-0973
Pagination
pp. 56-63
Other Subjects
Propiedades fisico-quimicas; Coccion extrusion; Propriete physicochimique; Legumineuse
Language
Japanese
Note
Summary (Ja)
1 plate; 6 tables; 1 fig.; 17 ref
Type
Summary
1997-08-15
AGRIS AP
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