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DELVALLE FR
LOO H
ARCE MA
CLASON D
SANCHEZLUCERO M
Citation: Fr. Delvalle et al., EFFECTS OF PREGRINDING AND EXTRUSION ON QUALITY OF CORN TORTILLA FLOUR, Food science and technology international, 3(5), 1997, pp. 343-349
Authors:
SHAW DA
RAY EE
GARDNER B
DELVALLE FR
RAKOW A
Citation: Da. Shaw et al., PROPERTIES OF AN EXTRUDED, EXPANDED SNACK FOOD CONTAINING MECHANICALLY SEPARATED BEEF (MSB) AND POTATO FLOUR, Journal of food quality, 17(2), 1994, pp. 143-157