Effect of high-temperature short-time extrusion cooking temperatures on starch digestion kinetics of Sphenostylis stenocarpa (African yam beans), Vigna subterranean (Bambara groundnut) and Cajanus cajan (Pigeon pea) flours.
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https://figshare.com/articles/dataset/Effect_of_high-temperature_short-time_extrusion_cooking_temperatures_on_starch_digestion_kinetics_of_i_Sphenostylis_stenocarpa_i_African_yam_beans_i_Vigna_subterranean_i_Bambara_groundnut_and_i_Cajanus_cajan_i_Pigeon_pea_flours_/13314125
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资源简介：
Effect of high-temperature short-time extrusion cooking temperatures on starch digestion kinetics of Sphenostylis stenocarpa (African yam beans), Vigna subterranean (Bambara groundnut) and Cajanus cajan (Pigeon pea) flours.
创建时间：
2020-12-01
