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Development of wheat germ nut processing by using extrusion cooking method.

1991

Kim H. | Kim J.Y. | Lee C.H. | Choi Y.G.

AGROVOC Keywords
analyse organoleptique analyse statistique calidad cereal germs cuisson extrusion extrusion cooking germenes de cereales nut products organoleptic analysis productos derivados de las nueces quality shortening statistical analysis temperatura temperature trigo wheats
Bibliographic information
Volume 31
Other Subjects
Ble; Subproductos de la molineria; Produit a base de fruit sec; Analisis organoleptico; Qualite; Analisis estadistico; Coccion extrusion; Milling byproducts; Sous produit de meunerie; Germe de cereale
Note
3 illus.; 5 tables; 8 ref. Summaries (En, Ko).
Type
Journal Article; Journal Part; Data; Summary
Source
Research-Reports-of-the-College-of-Agriculture-Korea-University (Korea Republic). (Dec 1991). v. 31 p.151-158.
Corporate Author
Korea University, Seoul (Korea Republic). Department of Food Technology Dae-Sun Flour Milling Company Ltd., Seoul (Korea Republic)
Selskostopanska Akademiya, Sofia (Bulgaria).
2012-11-15
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