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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal science (21660) forage and feed science (8644) feeds (3331) feed quality (4390) feed composition (577) Biological Sciences Biological Sciences nutrition (23130) human nutrition (4240) meals (menu) (614) snacks (287) Calendar Year Calendar Year Year (337475) 2010 (38932) Economics, Business and Industry Economics, Business and Industry economics (27895) industrial organization and market structure (7082) industry (6905) products and commodities (80757) agricultural products (74894) feeds (3331) foods (19982) flour (1448) plant products (54971) grain products (16322) grains (14407) corn (4053) legumes (5497) lentils (138) product quality (18080) sensory properties (4680) flavor (2002) Food and Human Nutrition Food and Human Nutrition foods (20022) flour (1448) human nutrition (4240) meals (menu) (614) snacks (287) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) chemical composition (25538) water content (3555) physics (54990) physical properties (32618) color (4392) hardness (854) temperature (18106) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) grains (14407) corn (4053) legumes (5497) lentils (138) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) extrusion (361) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Sensory properties and acceptability of corn and lentil extruded puffs Author(s) of Article: Will be identified in next release Citation: Journal of sensory studies 2010 v.25 no.6 pp. 838-860 Click to View: (Click to View) Date of Publication: 2010 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=504874 Name of Publication: Journal of sensory studies Publishing Company: Will be identified in next release Accession Number: 123489
