ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITS

被引：26

作者：

AGUILERA, JM ^{[1
]}

KOSIKOWSKI, FV ^{[1
]}

HOOD, LF ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14419.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1209 / 1213

页数：5

共 19 条

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[2] [Anonymous], 1975, OFFICIAL METHODS ANA
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[5] SOY PROTEIN PRODUCTS AND THEIR PRODUCTION
HORAN, FE
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) : A67 - A73
[6] MARKELEY KS, 1951, SOYBEANS SOYBEAN PRO, V2, P1053
[7] MUSTAKAS GC, 1971, FOOD TECHNOL-CHICAGO, V25, P534
[8] PRELIMINARY INVESTIGATION ON PROTEIN BODIES OF SOYBEAN SEEDS
SAIO, K
WATANABE, T
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1966, 30 (11): : 1133 - &
[9] SAIO K, 1968, J FOOD SCI TECHNOL T, V15, P290
[10] SANDERUDE KG, 1969, CEREAL SCI TODAY, V14, P209