The influence of extraction rate on the gross chemical composition and amino acid content on maize flour

The influence of extraction rate on the gross chemical composition and amino acid content on maize flour

Research Authors
Ahmed, S.F., Youssef, M.K.E. and Habib, A.T.
Research Department
Department of Food Science and Technology
Research Journal
Food Sci. & Technology Department
Research Member
Mohamed Kamal El-Sayed Yussef
Research Pages
1-21
Research Publisher
Assiut University
Research Rank
2
Research Year
1966