RYTEL, E.; PÄ™KSA, A.; TAJNER-CZOPEK, A.; KITA, A.; ZIÄ™BA, T.; GRYSZKIN, A. EFFECT OF ADDITION OF PROTEIN PREPARATIONS ON THE QUALITY OF EXTRUDED MAIZE EXTRUDATES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 2, n. special issue 1, p. 1776–1790, 2013. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7272. Acesso em: 5 may. 2024.