Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein

Published 2013 View Full Article

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Title
Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 2, Pages 414-420
Publisher
Elsevier BV
Online
2013-11-15
DOI
10.1016/j.lwt.2013.10.042

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