Effect of high-temperature short-time extrusion cooking temperatures on viscoamylolytic indices of Sphenostylis stenocarpa (African yam beans), Vigna subterranean (Bambara groundnut) and Cajanus cajan (Pigeon pea) flours.
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Effect of high-temperature short-time extrusion cooking temperatures on viscoamylolytic indices of Sphenostylis stenocarpa (African yam beans), Vigna subterranean (Bambara groundnut) and Cajanus cajan (Pigeon pea) flours.
创建时间：
2020-12-01
