Quality of extruded food product made from corn, rice and fish flour mixture
Summary (En)
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Main Authors: | , , , , , , |
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Format: | Texto biblioteca |
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Published: |
Rome (Italy) FAO
1997
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Subjects: | FI APFIC, FOODS, EXTRUSION, MAIZE, RICE, FISH MEAL, QUALITY, ORGANOLEPTIC PROPERTIES, CHEMICOPHYSICAL PROPERTIES, PROXIMATE COMPOSITION, SNACK FOODS, PRODUIT ALIMENTAIRE, MAIS, RIZ, FARINE DE POISSON, QUALITE, ALIMENTOS, MAIZ, ARROZ, HARINA DE PESCADO, CALIDAD, PROPRIETE ORGANOLEPTIQUE, PROPRIETE PHYSICOCHIMIQUE, COMPOSITION GLOBALE, SNACKS, PROPIEDADES ORGANOLEPTICAS, PROPIEDADES FISICOQUIMICAS, COMPOSICION APROXIMADA, APERITIVOS, |
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