FUNCTIONAL PROPERTIES OF CORN EXTRUDATES ENRICHED WITH SESAME SEED

Electronic journal of Polish agricultural universities

Nooshin Nikmaram¹  Mohammad Hassan Kamani² 

[1] Department of Food Science and Technology, Faculty of Agricultural Engineering, Islamic Azad University of Sabzevar, Sabzevar, Iran;Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

关键词: Extrusion cooking;    oil absorption;    water absorption;    water solubility;   

DOI  :  

来源: Polish Agricultural Schools of Higher Education

【 授权许可】

Unknown