The Characteristics of Extruded Faba Beans (Vicia faba L.)

Data publikacji: 19 lis 2016

Zakres stron: 42 - 48

DOI: https://doi.org/10.1515/plua-2016-0013

Słowa kluczowe

faba beans, extrusion, protein, starch, wheat

© 2016 Strauta Liene et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.