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Storage Stability Assessment of Extruded Rice and Maize Based Snacks Enriched with Fish
by Andrew Nkubana and Jean Claude Dusabumuremyi
American Journal of Food Science and Technology. 2019, 7(5), 152-156. DOI: 10.12691/ajfst-7-5-3
Pub. Date: June 26, 2019Views: 12403Downloads: 13433
fish extruded snacks storage free fatty acids water activity
Abstract Full Text PDF (183 KB) Full Text HTML Full Text ePUB (447 KB)
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