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EFFECTS OF EXTRUSION CONDITIONS ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF INSTANT CEREAL BEVERAGE
[会议论文] 作者：Chulaluck Charunuch,Plernchai Tangkanakul,Nipat Limsangouan,Vayuh Sonted,
来源：第十四届世界食品科技大会 年份：2008
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process to satisfy the demands of increasingly health-conscious consu...
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