PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS | ||
| Egyptian Journal of Agricultural Sciences | ||
| Volume 68, Issue 2, April 2017, Pages 157-165 PDF (699.99 K) | ||
| Document Type: Research articles | ||
| DOI: 10.21608/ejarc.2017.212302 | ||
| 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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