NUTRITIVE-VALUE OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN

被引：10

作者：

ALID, G

YANEZ, E

AGUILERA, JM

MONCKBERG, F

CHICHESTER, CO

机构：

[1] TEXAS A&M UNIV,FOOD PROT RES & DEV CTR,COLLEGE STN,TX 77843

[2] UNIV RHODE ISL,DEPT FOOD SCI & TECHNOL,KINGSTON,RI 02881

[3] UNIV RHODE ISL,DEPT NUTR & DIETET,KINGSTON,RI 02881

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15390.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：948 / 949

页数：2

共 15 条

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AGUILERA, JM
ROSSI, F
HICHE, E
CHICHESTER, CO
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (02) : 246 - &
[2] [Anonymous], 1973, ENERGY PROTEIN REQUI
[3] [Anonymous], 1975, OFFICIAL METHODS ANA
[4] PROCESSING OF EDIBLE PEANUT FLOUR AND GRITS
AYRES, JL
BRANSCOMB, LL
ROGERS, GM
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (04) : 133 - 136
[5] BIRD KM, 1975, FOOD TECHNOL, V28, P31
[6] CHAPMAN DG, 1959, CAN J BIOCHEM PHYS, V37, P679
[7] HARPER JM, 1979, CRIT REV FOOD SCI NU, P155
[8] HARRIS H, 1972, AUBURN U AGR STATION, V431
[9] HORAN FE, 1976, NEW PROTEIN FOODS
[10] KOHLER GO, 1967, CEREAL CHEM, V44, P512