Articles by Khalil Khan
 

EFFECT OF EXTRUSION VARIABLES ON AMINO ACIDS, AVAILABLE LYSINE AND IN VITRO PROTEIN DIGESTIBILITY OF THE EXTRUDATES FROM PINTO BEAN (PHASEOLUS VULGARIS).
Elżbieta Gujska, Khalil Khan
Pol. J. Food Nutr. Sci. 2002;52(1):39–43
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INSTRUMENTAL, SENSORY AND MICROBIOLOGICAL EVALUATION OF FLAVOURED PINTO BEAN (PHASEOLUS VULGARIS) EXTRUDATES.
Elżbieta Gujska, Wanda Duszkiewicz-Reinhard, Khalil Khan
Pol. J. Food Nutr. Sci. 2001;51(1):3–8
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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