EFFECT OF EXTRUSION PROCESS VARIABLES ON INVITRO PROTEIN DIGESTIBILITY OF FISH WHEAT-FLOUR BLENDS

被引：21

作者：

BHATTACHARYA, S ^{[1
]}

DAS, H ^{[1
]}

BOSE, AN ^{[1
]}

机构：

[1] INDIAN INST TECHNOL,DEPT AGR ENGN,KHARAGPUR 721302,W BENGAL,INDIA

来源：

FOOD CHEMISTRY | 1988年 / 28卷 / 03期

关键词：

D O I：

10.1016/0308-8146(88)90054-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：225 / 231

页数：7

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[5]

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MAGA, JA ;

JANSEN, GR .

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[7]

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[8] MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY [J].

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[9]

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[10]

Linko P., 1981, Advances in Cereal Science and Technology, V4, P145

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