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Sensorial and biological evaluation of an extruded product made from corn supplemented with soybean and safflower pastes.

Journal Title:
International journal of food science & technology.
Journal Volume/Issue:
2005 May, v. 40, no. 5
Main Author:
Martinez-Flores, H.E.
Other Authors:
Cruz, M.C., Larios, S.A., Jimenez, G.E., Figueroa, J.D.C., and Gomez-Aldapa, C.A.
Format:
Article
Language:
English
Subjects:
corn flour
soybean products
safflower seed products
food paste
extruded foods
flavor
food conversion
puffing
blended foods
food composition
protein content
trypsin
food safety
consumer acceptance
hardness
weight gain
human growth
breakfast cereals
nutritive value
food quality
rats
animal models
View in NAL's Catalog:
IND43712059