CORN-BASED FOODS USED IN FOOD AID PROGRAMS - STABILITY CHARACTERISTICS - REVIEW

被引：11

作者：

BOOKWALTER, GN ^{[1
]}

机构：

[1] USDA,ARS,NO REG RES CTR,PEORIA,IL 61604

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08389.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1421 / &

共 39 条

[1]

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[2]

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[3]

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[4]

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[5]

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[6] DETERMINATION OF FREE LYSINE EPSILON-AMINO GROUPS IN COTTONSEED MEALS AND PRELIMINARY STUDIES ON RELATION TO PROTEIN QUALITY [J].

BALIGA, BP ;

BAYLISS, ME ;

LYMAN, CM .

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[7] FULL-FAT SOY FLOUR EXTRUSION COOKED - PROPERTIES AND FOOD USES [J].

BOOKWALT.GN ;

MUSTAKAS, GC ;

KWOLEK, WF ;

MCGHEE, JE ;

ALBRECHT, WJ .

JOURNAL OF FOOD SCIENCE, 1971, 36 (01) :5-&

[8]

BOOKWALTER G N, 1968, Cereal Science Today, V13, P407

[9] FORTIFICATION OF DRY SOYBEAN-BASED FOODS WITH DL-METHIONINE [J].

BOOKWALTER, GN ;

WARNER, K ;

ANDERSON, RA ;

MUSTAKAS, GC ;

GRIFFIN, EL .

JOURNAL OF FOOD SCIENCE, 1975, 40 (02) :266-270

[10] STORAGE STABILITY OF CSM - INCREASING FAT TO 6 PERCENT IN CORN-SOY-MILK BLENDS [J].

BOOKWALTER, GN ;

MOSER, HA ;

BLACK, LT ;

GRIFFIN, EL .

JOURNAL OF FOOD SCIENCE, 1971, 36 (05) :737-+

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