Effect of Extrusion Cooking on Nutritional Value of Rice Flour

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dc.creatorEggum, Bjørn O.
dc.creatorJuliano, Bienvenido O.
dc.creatorIbabao, Maria Gracia B.
dc.creatorPerez, Consuelo M.
dc.date1986-01
dc.date2024-12-19T12:57:40Z
dc.date2024-12-19T12:57:40Z
dc.date.accessioned2026-06-27T04:16:14Z
dc.identifierhttps://hdl.handle.net/10568/167761
dc.identifier.urihttp://hdl.handle.net/123456789/27209
dc.languageen
dc.publisherElsevier
dc.sourceEggum, Bjørn O.; Juliano, Bienvenido O.; Ibabao, Maria Gracia B. and Perez, Consuelo M. 1986. Effect of Extrusion Cooking on Nutritional Value of Rice Flour. Food Chemistry, Volume 19 no. 3 p. 235-240
dc.subjectextrusion cooking
dc.subjectnutritional value
dc.subjectflour
dc.titleEffect of Extrusion Cooking on Nutritional Value of Rice Flour
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)