Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology

Published 2012 View Full Article

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Title
Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 16, Issue 2, Pages 263-276
Publisher
Informa UK Limited
Online
2012-12-22
DOI
10.1080/10942912.2011.551865
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