AIR CLASSIFICATION AND EXTRUSION OF NAVY BEAN FRACTIONS

被引：24

作者：

AGUILERA, JM

CRISAFULLI, EB

LUSAS, EW

UEBERSAX, MA

ZABIK, ME

机构：

[1] TEXAS A&M UNIV,CTR FOOD PROT R & D,COLLEGE STN,TX 77843

[2] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[3] INST NACL TECHNOL IND,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12463.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：543 / 546

页数：4

共 21 条

[1] DEVELOPMENT OF FOOD INGREDIENTS FROM NAVY BEANS (PHASEOLUS-VULGARIS) BY ROASTING, PIN MILLING, AND AIR CLASSIFICATION [J].

AGUILERA, JM ;

UEBERSAX, MA ;

LUSAS, EW ;

ZABIK, ME .

JOURNAL OF FOOD SCIENCE, 1982, 47 (04) :1151-1154

[2] ROASTING OF NAVY BEANS (PHASEOLUS-VULGARIS) BY PARTICLE-TO-PARTICLE HEAT-TRANSFER [J].

AGUILERA, JM ;

LUSAS, EW ;

UEBERSAX, MA ;

ZABIK, ME .

JOURNAL OF FOOD SCIENCE, 1982, 47 (03) :996-&

[3]

AGUILERA JM, 1980, J FOOD SCI, V25, P246

[4]

[Anonymous], 1973, ENERGY PROTEIN REQUI

[5]

Bakker F. W., 1973, NUTRITIONAL ASPECTS, P121

[6]

Conway H. F., 1971, Food Product Development, V5, P22

[7] CHANGES IN THE STARCH FRACTION DURING EXTRUSION-COOKING OF CORN [J].

GOMEZ, MH ;

AGUILERA, JM .

JOURNAL OF FOOD SCIENCE, 1983, 48 (02) :378-381

[8]

Harper JM, 1981, EXTRUSION FOODS, V1 and 2

[9]

MERCIER C, 1975, CEREAL CHEM, V52, P283

[10]

Molina MR, 1973, NUTR ASPECTS COMMON, P153

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