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STUDY OF RELATIONSHIPS BETWEEN INDEPENDENT EXTRUSION VARIABLES AND DEPENDENT PRODUCT PROPERTIES DURING QUALITY PROTEIN MAIZE EXTRUSION Applied Food Research |
DETERMINATION METHODS OF DEFROSTED PROTEIN-VEGETABLE MIXTURES PARAMETERS DEVELOPMENT EUREKA: Life Sciences |
How to cite this article
Ahmed Ramy M. Abd-Ellatif, Amir A. Ibrahim and Gamal H. Ragab, 2017. Production of some Snack Foods by Extrusion Processing of some
Cereals and their By-products. American Journal of Food Technology, 12: 66-71.
DOI: 10.3923/ajft.2017.66.71
URL: https://scialert.net/abstract/?doi=ajft.2017.66.71
DOI: 10.3923/ajft.2017.66.71
URL: https://scialert.net/abstract/?doi=ajft.2017.66.71