EFFECT OF LIPIDS ON THE PROPERTIES OF EXTRUDED PRODUCTS

被引：32

作者：

BHATTACHARYA, M

HANNA, MA

机构：

[1] UNIV NEBRASKA,DEPT AGR ENGN,LINCOLN,NE 68588

[2] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68588

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13572.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1230 / 1231

页数：2

共 13 条

[1] BARR AJ, 1979, USERS GUIDE SAS 79
[2] TEXTURAL PROPERTIES OF EXTRUDED PLANT PROTEIN BLENDS
BHATTACHARYA, M
HANNA, MA
KAUFMAN, RE
[J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (04) : 988 - 993
[3] BRESHNAHAN DL, 1982, J FOOD P ENG, V5, P113
[4] TEXTURIZATION BY EXTRUSION
CLARK, JP
[J]. JOURNAL OF TEXTURE STUDIES, 1978, 9 (1-2) : 109 - 123
[5] FAUBION JM, 1982, CEREAL FOOD WORLD, V27, P212
[6] FAUBION JM, 1982, CEREAL CHEM, V59, P533
[7] FOOD EXTRUSION
HARPER, JM
CLARK, JP
[J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1979, 11 (02): : 155 - 215
[8] INFLUENCE OF THE EXTRUSION SHEAR ENVIRONMENT ON PLANT PROTEIN TEXTURIZATION
HOLAY, SH
HARPER, JM
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1869 - 1874
[9] TEXTURIZED PROTEINS - FABRICATION, FLAVORING, AND NUTRITION
KINSELLA, JE
[J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1978, 10 (02): : 147 - 207
[10] LINKO P, 1981, ADV CEREAL SCI TECHN