Using extrusion to prepare snacks food high nutrition value fortified with soybean and spinach for children
By: al-Subhi, Fayizah Musaid Muhammad. Alexandria Science Exchange Journal. Vol. 41, no. 2 (Apr. / Jun. 2020), pp.205-213, 9 p.
Subjects: Chemical synthesis; Raw materials; Sensory evaluation; Soybean; Strengthening exercises