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    • Nutritive Value of an Extrusion‐Texturized Peanut Protein 

      ALID, G.; YANEZ, E.; AGUILERA, J. M.; MONCKEBERG, F.; CHICHESTER, C. O. (1981)
      Defatted peanut flour was texturized in a Wenger X‐25 extruder at 25.1% moisture content and 140°C product temperature. Texturization did not have any significant effect on the amino acid pattern nor on the PER of defatted ...