NUTRITIONAL EFFECTS OF EXTRUSION-COOKING

[1] NUTRITIVE-VALUE OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (03) : 948 - 949

[2] ANDERSSON Y, 1981, CEREAL CHEM, V58, P370

[3] Asp N. G., 1984, In 'Thermal processing and quality of foods' G[see FSTA (1985) 17 G4A9]., P162

[4] BEAUFRAND MJ, 1978, ANN NUTR ALIMENT, V32, P353

[5] Berset C., 1984, In 'Thermal processing and quality of foods' G[see FSTA (1985) 17 G4A9]., P168

[6] PROTEIN NUTRITIONAL-VALUE OF EXTRUSION-COOKED WHEAT FLOURS [J]. FOOD CHEMISTRY, 1984, 15 (03) : 203 - 214

[7] BJORCK I, 1984, J CEREAL SCI, V2, P91

[8] BJORCK I, 1984, CEREAL CHEM, V61, P174

[9] BJORCK I, 1983, J AGR FOOD CHEM, V31, P488, DOI 10.1021/jf00117a006

[10] Bjorck I., 1983, J FOOD ENG, V2, P281, DOI 10.1016/ 0260-8774(83)90016-X

[1] NUTRITIVE-VALUE OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (03) : 948 - 949

[2] ANDERSSON Y, 1981, CEREAL CHEM, V58, P370

[3] Asp N. G., 1984, In 'Thermal processing and quality of foods' G[see FSTA (1985) 17 G4A9]., P162

[4] BEAUFRAND MJ, 1978, ANN NUTR ALIMENT, V32, P353

[5] Berset C., 1984, In 'Thermal processing and quality of foods' G[see FSTA (1985) 17 G4A9]., P168

[6] PROTEIN NUTRITIONAL-VALUE OF EXTRUSION-COOKED WHEAT FLOURS [J]. FOOD CHEMISTRY, 1984, 15 (03) : 203 - 214

[7] BJORCK I, 1984, J CEREAL SCI, V2, P91

[8] BJORCK I, 1984, CEREAL CHEM, V61, P174

[9] BJORCK I, 1983, J AGR FOOD CHEM, V31, P488, DOI 10.1021/jf00117a006

[10] Bjorck I., 1983, J FOOD ENG, V2, P281, DOI 10.1016/ 0260-8774(83)90016-X