DEVELOPMENT AND EVALUATION OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN

被引：48

作者：

AGUILERA, JM ^{[1
]}

ROSSI, F ^{[1
]}

HICHE, E ^{[1
]}

CHICHESTER, CO ^{[1
]}

机构：

[1] INTEC CHILE,IST INVEST TECHNOL,SANTIAGO,CHILE

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb02587.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：246 / &

共 20 条

[1] ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITS
AGUILERA, JM
KOSIKOWSKI, FV
HOOD, LF
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (05) : 1209 - 1213
[2] [Anonymous], 1975, OFFICIAL METHODS ANA
[3] PEANUT PROTEIN - VERSATILE FOOD INGREDIENT
AYRES, JL
DAVENPORT, BL
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (02) : A109 - A111
[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] AYRES JL, 1979, COMMUNICATION
[6] BREENE W M, 1975, Journal of Texture Studies, V6, P459
[7] Cervone N. W., 1978, Journal of Food Process Engineering, V2, P83, DOI 10.1111/j.1745-4530.1978.tb00196.x
[8] FELDBERG C, 1969, CEREAL SCI TODAY, V14, P211
[9] KINSELLA J, 1978, CRC CRITICAL REV FOO, P147
[10] TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN .3. TEXTURAL EVALUATION OF EXTRUDED PRODUCTS
MAURICE, TJ
BURGESS, LD
STANLEY, DW
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1976, 9 (04): : 173 - 176