DEVELOPMENT, UTILIZATION AND PROTEIN-QUALITY OF POTATO-SOY-EGG FLAKES

被引：3

作者：

HARGETT, CA ^{[1
]}

NELSON, AI ^{[1
]}

WEINGARTNER, KE ^{[1
]}

ERDMAN, JW ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10104.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：461 / 464

页数：4

共 10 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2]

BENNETT TA, 1975, CAN FARM ECON, V10, P1

[3]

CORDING J, 1957, FOOD TECHNOL-CHICAGO, V11, P236

[4] USE OF SOY PRODUCTS IN CEREAL PRODUCTS [J].

HOOVER, WJ .

[5]

JANSEN G. R., 1964, FOOD TECHNOL, V18, P114

[6]

JANSEN G. R., 1964, FOOD TECHNOL, V18, P109

OCONNOR, MP ;

ERDMAN, JW ;

NELSON, AI .

[8]

Torrie J.H, 1960, PRINCIPLES PROCEDURE

[9]

Tsen C. C., 1971, Bakers' Digest, V45, P26

[10]

TSEN CC, 1977, J FOOD SCI, V42, P402, DOI 10.1111/j.1365-2621.1977.tb01509.x