VEGETABLE PROTEINS IN SNACKS

被引:0
|
作者
FITCH, P
机构
关键词
D O I
10.1007/BF02671481
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
引用
收藏
页码:304 / 305
页数:2
相关论文
共 50 条
  • [31] WORLD CONFERENCE ON VEGETABLE PROTEINS
    ATTIYATE, Y
    FOOD ENGINEERING, 1979, 51 (01): : EF3 - EF3
  • [32] Vegetable proteins and milk puddings
    Nunes, MC
    Batista, P
    Raymundo, A
    Alves, MM
    Sousa, I
    COLLOIDS AND SURFACES B-BIOINTERFACES, 2003, 31 (1-4) : 21 - 29
  • [33] Applicability of vegetable proteins as nutrition
    Roos, E
    DEUTSCHE MEDIZINISCHE WOCHENSCHRIFT, 1901, 27 : 246 - 248
  • [34] EMULSIFICATION PROPERTIES OF VEGETABLE PROTEINS
    JACKMAN, RL
    YADA, RY
    PAULSON, AT
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1987, 20 (05): : 321 - 321
  • [35] Restricting Snacks in US Elementary Schools Is Associated with Higher Frequency of Fruit and Vegetable Consumption
    Gonzalez, Wendy
    Jones, Sonya J.
    Frongillo, Edward A.
    JOURNAL OF NUTRITION, 2009, 139 (01): : 142 - 144
  • [36] Impact of pre-processing and drying method on the phytochemical content of vegetable baked snacks
    Langston, Faye M. A.
    Nash, Geoff R.
    Bows, John R.
    Wakeley, Ella C.
    FOOD BIOSCIENCE, 2023, 53
  • [37] The role of oilseeds in substituting vegetable proteins for animal proteins
    De Gasquet, O
    OCL-OLEAGINEUX CORPS GRAS LIPIDES, 2001, 8 (04): : 274 - 277
  • [38] Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks
    G. I. Bisharat
    A. E. Lazou
    N. M. Panagiotou
    M. K. Krokida
    Z. B. Maroulis
    Journal of Food Science and Technology, 2015, 52 : 3986 - 4000
  • [39] Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks
    Bisharat, G. I.
    Lazou, A. E.
    Panagiotou, N. M.
    Krokida, M. K.
    Maroulis, Z. B.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (07): : 3986 - 4000
  • [40] Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts
    Roa Acosta, Diego Fernando
    Bravo Gomez, Jesus Eduardo
    Solanilla Duque, Jose Fernando
    Zuniga Galindez, Jaminton Zamir
    Martinez Cruz, Jordan Alexis
    FOOD SCIENCE AND TECHNOLOGY, 2022, 42