DEVELOPMENT AND EVALUATION OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN

被引：49

作者：

AGUILERA, JM ^{[1
]}

ROSSI, F ^{[1
]}

HICHE, E ^{[1
]}

CHICHESTER, CO ^{[1
]}

机构：

[1] INTEC CHILE,IST INVEST TECHNOL,SANTIAGO,CHILE

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb02587.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：246 / &

共 20 条

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[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

[3] PEANUT PROTEIN - VERSATILE FOOD INGREDIENT [J].

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DAVENPORT, BL .

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[4] PROCESSING OF EDIBLE PEANUT FLOUR AND GRITS [J].

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BRANSCOMB, LL ;

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[5]

AYRES JL, 1979, COMMUNICATION

[6]

BREENE W M, 1975, Journal of Texture Studies, V6, P459

[7]

Cervone N. W., 1978, Journal of Food Process Engineering, V2, P83, DOI 10.1111/j.1745-4530.1978.tb00196.x

[8]

FELDBERG C, 1969, CEREAL SCI TODAY, V14, P211

[9]

KINSELLA J, 1978, CRC CRITICAL REV FOO, P147

[10] TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN .3. TEXTURAL EVALUATION OF EXTRUDED PRODUCTS [J].

MAURICE, TJ ;

BURGESS, LD ;

STANLEY, DW .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1976, 9 (04) :173-176

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