AIR CLASSIFICATION AND EXTRUSION OF NAVY BEAN FRACTIONS

被引：24

作者：

AGUILERA, JM

CRISAFULLI, EB

LUSAS, EW

UEBERSAX, MA

ZABIK, ME

机构：

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

[2] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[3] INST NACL TECHNOL IND,BUENOS AIRES,ARGENTINA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12463.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：543 / 546

页数：4

共 21 条

[1] DEVELOPMENT OF FOOD INGREDIENTS FROM NAVY BEANS (PHASEOLUS-VULGARIS) BY ROASTING, PIN MILLING, AND AIR CLASSIFICATION
AGUILERA, JM
UEBERSAX, MA
LUSAS, EW
ZABIK, ME
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (04) : 1151 - 1154
[2] ROASTING OF NAVY BEANS (PHASEOLUS-VULGARIS) BY PARTICLE-TO-PARTICLE HEAT-TRANSFER
AGUILERA, JM
LUSAS, EW
UEBERSAX, MA
ZABIK, ME
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (03) : 996 - &
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[4] [Anonymous], 1973, ENERGY PROTEIN REQUI
[5] Bakker F. W., 1973, NUTRITIONAL ASPECTS, P121
[6] Conway H. F., 1971, Food Product Development, V5, P22
[7] CHANGES IN THE STARCH FRACTION DURING EXTRUSION-COOKING OF CORN
GOMEZ, MH
AGUILERA, JM
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (02) : 378 - 381
[8] Harper JM, 1981, EXTRUSION FOODS, V1 and 2
[9] MERCIER C, 1975, CEREAL CHEM, V52, P283
[10] Molina MR, 1973, NUTR ASPECTS COMMON, P153