EFFECT OF EXTRUSION PROCESS VARIABLES ON INVITRO PROTEIN DIGESTIBILITY OF FISH WHEAT-FLOUR BLENDS

被引：21

作者：

BHATTACHARYA, S ^{[1
]}

DAS, H ^{[1
]}

BOSE, AN ^{[1
]}

机构：

[1] INDIAN INST TECHNOL,DEPT AGR ENGN,KHARAGPUR 721302,W BENGAL,INDIA

来源：

关键词：

D O I：

10.1016/0308-8146(88)90054-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：225 / 231

页数：7

共 15 条

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[3] EXTRUSION PROCESSING OF WET CORN GLUTEN MEAL
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HANNA, MA
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (05) : 1508 - 1509
[4] BHATTACHARYA S, 1987, THESIS INDIAN I TECH
[5] Bjorck I., 1983, J FOOD ENG, V2, P281, DOI 10.1016/ 0260-8774(83)90016-X
[6] EFFECT OF EXTRUSION COOKING ON INVITRO PROTEIN DIGESTIBILITY OF SORGHUM
FAPOJUWO, OO
MAGA, JA
JANSEN, GR
[J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (01) : 218 - 219
[7] Harper JM, 1981, EXTRUSION FOODS, V1 and 2
[8] MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY
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VAVAK, DL
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MILLER, GA
[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (05) : 1269 - 1273
[9] JANSEN GR, 1978, J FOOD SCI, V43, P915
[10] Linko P., 1981, Advances in Cereal Science and Technology, V4, P145