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Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour
ArticleAbstract: The full-fat soy flour (FFSF) obtained by extrusion from whole dehulled soybeans was mixed with pulpPalabras claves:Autores:Jenny Ruales, Nair B.M., Polit P.Fuentes:scopusNutritional quality of blended foods of rice, soy and lupins, processed by extrusion
ArticleAbstract: The nutritional quality of two blends of rice grits, one with soy grits and one with lupin flour, prPalabras claves:Autores:Jenny Ruales, Nair B.M., Polit P.Fuentes:scopus