UTILIZATION OF DEFATTED SESAME FLOUR IN FERMENTED SALAMI

被引：6

作者：

CRUZ, OA ^{[1
]}

HEDRICK, HB ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13039.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1177 / 1178

页数：2

共 18 条

[1]

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MAGA, JA .

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[3] PROTEIN SUPPLEMENTATION OF NAVY BEANS WITH SESAME [J].

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[4]

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[5]

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[6] SELECTED FUNCTIONAL-PROPERTIES OF SESAME (SESAMUM-INDICUM L) FLOUR AND 2 PROTEIN ISOLATES [J].

DENCH, JE ;

RIVAS, N ;

CAYGILL, JC .

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[7]

JAFFE WG, 1971, ARCH LATINOAMER NUTR, V11, P31

[8] EFFECT OF MEAT PARTICLE-SIZE AND CASING DIAMETER ON SUMMER SAUSAGE PROPERTIES DURING DRYING [J].

KELLER, JE ;

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ACTON, JC .

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[9] FUNCTIONAL-PROPERTIES OF SOY PROTEINS [J].

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[10]

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