SOME RHEOLOGICAL CHARACTERISTICS OF SOY EXTRUDATES IN TENSION

被引：11

作者：

FINKOWSKI, JW

PELEG, M

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14565.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：207 / 211

页数：5

共 12 条

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[2] George E, 1976, DIETER MECH METALLUR, V2
[3] FOOD EXTRUSION
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[5] TEXTURIZED PROTEINS - FABRICATION, FLAVORING, AND NUTRITION
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[J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1978, 10 (02): : 147 - 207
[6] MARIN J, 1962, MECHANICAL BEHAVIOR
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[9] CHARACTERIZATION OF STRESS RELAXATION CURVES OF SOLID FOODS
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[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 277 - 281
[10] EMPIRICAL-METHOD FOR ESTIMATION OF YIELD STRESS FROM RELAXATION DATA
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[J]. MATERIALS SCIENCE AND ENGINEERING, 1978, 33 (02): : 289 - 293