CHEMICAL AND NUTRITIONAL CHANGES IN FOODS DURING EXTRUSION

被引：393

作者：

CAMIRE, ME ^{[1
]}

CAMIRE, A ^{[1
]}

KRUMHAR, K ^{[1
]}

机构：

[1] FRITO LAY INC,DEPT RES,IRVING,TX

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1990年 / 29卷 / 01期

关键词：

D O I：

10.1080/10408399009527513

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：35 / 57

页数：23

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