BACKGROUND STUDIES IN THE MODELING OF EXTRUSION COOKING PROCESSES FOR SOY FLOUR DOUGHS

被引：10

作者：

LUXENBURG, LA

BAIRD, DG

JOSEPH, EG

机构：

来源：

关键词：

D O I：

10.1002/btpr.5420010108

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：33 / 38

页数：6

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