APPLICATION OF SMALL SAMPLE BACK EXTRUSION TEST FOR MEASURING TEXTURE OF COOKED SORGHUM GRAIN

被引：9

作者：

CAGAMPANG, GB ^{[1
]}

KIRLEIS, AW ^{[1
]}

MARKS, JS ^{[1
]}

机构：

[1] PURDUE UNIV, INST FOOD SCI, W LAFAYETTE, IN 47907 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13725.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：278 / 280

页数：3

共 14 条

[1]

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[2]

BRENNAN JB, 1977, SENSORY PROPERTIES F, P227

[3]

CAGAMPANG GB, 1982, CEREAL CHEM, V59, P234

[4]

CAGAMPANG GB, 1984, UNPUB CEREAL CHEM, V61

[5]

DIEHL KC, 1982, 1981 P INT S SORGH G

[6]

JULIANO BVO, 1981, J TEXTURE STUD, V12, P17, DOI 10.1111/j.1745-4603.1981.tb00533.x

[7]

KHAN MN, 1982, CEREAL CHEM, V59, P279

[8]

KIRLEIS AW, 1982, 1981 P INT S SORGH G

[9]

MURTY DS, 1980, 5TH JOINT M UNDP CIM

[10]

Sherman P., 1977, Journal of Texture Studies, V7, P465, DOI 10.1111/j.1745-4603.1977.tb01154.x