Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke (Helianthus tuberosus), Amaranth (Amaranthus cruentus L.) and Pumpkin (Cucurbita maxima L.)

Journal of Food Quality,Volume 39, Issue 6, Page 580-589, December 2016.
Source: Journal of Food Quality - Category: Food Science Source Type: research