SOYBEAN EXTRUDED PRODUCT - RESPONSE SURFACE ANALYSIS

被引：45

作者：

AGUILERA, JM ^{[1
]}

KOSIKOWSKI, FV ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00691.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：647 / 651

页数：5

共 24 条

[1] [Anonymous], 1960, OFFICIAL METHODS ANA
[2] BAKER EC, 1973, J AM CHEM SOC, V50, P37
[3] Conway H. F., 1971, Food Product Development, V5, P22
[4] Conway H. F., 1971, Food Product Development, V5, P31
[5] CONWAY HF, 1968, FOOD ENG, V40, P102
[6] TEXTURE - STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN .2. TEXTURAL PROPERTIES AND ULTRASTRUCTURE OF AN EXTRUDED SOYBEAN PRODUCT
CUMMING, DB
DEMAN, JM
STANLEY, DW
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1972, 5 (03): : 124 - &
[7] DAVIES CL, 1954, DESIGN ANAL IND EXPT, P495
[8] GUTCHO M, 1973, TEXTURED FOODS ALLIE
[9] HAMMONDS TM, 1970, UTILIZATION PROTEI 2
[10] HARPER J M, 1971, Chemical Engineering Progress Symposium Series, V67, P40