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《农业科学与技术:B》
>Effect of Extrusion Process Parameters and Particle Size of Sorghum Flour on Expanded Snacks Prepared Using Different Varieties of Sorghum (Sorghum bicolour L.)
Effect of Extrusion Process Parameters and Particle Size of Sorghum Flour on Expanded Snacks Prepared Using Different Varieties of Sorghum (Sorghum bicolour L.)