PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS | ||||
| Egyptian Journal of Agricultural Sciences | ||||
| Volume 68, Issue 2, April 2017, Page 157-165 PDF (699.99 K) | ||||
| Document Type: Research articles | ||||
| DOI: 10.21608/ejarc.2017.212302 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| F. M. I. Shahin; A. M. Sakr; F. R. H. Hassan | ||||
| Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||||
| Keywords | ||||
| Wheat germ; mushroom; defatted soybean; extruded snacks | ||||
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