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Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum an
[期刊论文] 作者:Mary Omwamba,Symon M. Mahungu,
来源:食品与营养科学(英文) 年份:2014
Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriche...
[期刊论文] 作者:Mary Omwamba,Feng Li,Guiju Sun,
来源:食品与营养科学(英文) 年份:2013
The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited h...
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