PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLEND

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Veröffentlicht in:	Italian journal of food science 2009, Vol.21 (2), p.123-133
Hauptverfasser:	NOVOTNI, D, CURIC, D, GABRIC, D, CUKELJ, N, CURKO, N
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology
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issn	1120-1770
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source	DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals
subjects	Biological and medical sciences Cereal and baking product industries Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology
title	PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLEND
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