REQUIREMENTS FOR FOODS CONTAINING SOY PROTEIN IN THE FOOD FOR PEACE PROGRAM

被引：5

作者：

BOOKWALTER, GN

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1981年 / 58卷 / 03期

关键词：

D O I：

10.1007/BF02582402

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：455 / 460

页数：6

共 56 条

[1]

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[2]

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[3]

BOOKWALTER G N, 1968, Cereal Science Today, V13, P407

[4] FORTIFICATION OF DRY-MILLED SORGHUM WITH OILSEED PROTEINS [J].

BOOKWALTER, GN ;

WARNER, K ;

ANDERSON, RA .

JOURNAL OF FOOD SCIENCE, 1977, 42 (04) :969-973

[5] CORN-BASED FOODS USED IN FOOD AID PROGRAMS - STABILITY CHARACTERISTICS - REVIEW [J].

BOOKWALTER, GN .

JOURNAL OF FOOD SCIENCE, 1977, 42 (06) :1421-&

[6] STORAGE STABILITY OF CSM - INCREASING FAT TO 6 PERCENT IN CORN-SOY-MILK BLENDS [J].

BOOKWALTER, GN ;

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BLACK, LT ;

GRIFFIN, EL .

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[7] STORAGE STABILITY OF CSM - ALTERNATE FORMULATIONS FOR CORN-SOY-MILK [J].

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MOSER, HA ;

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PFEIFER, VF ;

GRIFFIN, EL .

JOURNAL OF FOOD SCIENCE, 1971, 36 (05) :732-+

[8]

BOOKWALTER GN, 1968, FOOD TECHNOL-CHICAGO, V22, P1581

[9]

BOOKWALTER GN, 1971, J FOOD SCI, V36, P1026, DOI 10.1111/j.1365-2621.1971.tb03338.x

[10] NUTRITIONAL STABILITY OF CORN-SOY-MILK BLENDS AFTER DRY HEATING TO DESTROY SALMONELLAE [J].

BOOKWALTER, GN ;

BOTHAST, RJ ;

KWOLEK, WF ;

GUMBMANN, MR .

JOURNAL OF FOOD SCIENCE, 1980, 45 (04) :975-980

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