EXTRUSION PROCESSING OF TRITICALE

被引：17

作者：

LORENZ, K

WELSH, J

NORMANN, R

BEETNER, G

FREY, A

机构：

[1] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FT COLLINS,CO 80521

[2] COLORADO STATE UNIV,DEPT AGRON,FT COLLINS,CO 80521

[3] COLORADO STATE UNIV,DEPT AGR ENGN,FT COLLINS,CO 80521

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02951.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：572 / 576

页数：5

共 21 条

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[Anonymous], 1960, OFFICIAL METHODS ANA

[2]

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[3]

Busch R. H., 1972, North Dakota Farm Research, V29, P29

[4]

Finney K. F., 1972, BAKERS DIG, V46, P38

[5]

HARMANN DV, 1972, 1972 SUMM M AM SOC A

[6]

HARPER JM, 1971, VISCOSITY MODEL COOK

[7]

HARPER JM, 1971, 1971 M AM SOC AGR EN

[8]

KIES C, 1970, Cereal Chemistry, V47, P671

[9]

KIES C, 1970, CEREAL CHEM, V47, P615

[10] EVALUATION OF TRITICALE FOR MANUFACTURE OF NOODLES [J].

LORENZ, K ;

LOUGH, J ;

DILSAVER, W .

JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :764-&

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