Effects of Extrusion Processing on Nutrients-Reference-Cited by-同舟云学术

Effects of Extrusion Processing on Nutrients

Published:1988 Issue: Volume: Page:365-391
ISSN:
Container-title:Nutritional Evaluation of Food Processing
language:
Short-container-title:

Author:

Harper Judson M.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-011-7030-7_14.pdf

Reference80 articles.

1. Aguilera, J. M., and Kosikowski, F. V. 1976. Soybean extruded product: A response surface analysis. J. Food Sci. 41, 647–651.

2. Aguilera, J. M., and Kosikowski, F. V. 1978. Extrusion and roll-cooking of cornsoy-whey mixtures. J. Food Sci. 43, 225–227.

3. Al-Hooti, S. 1979. Effect of extrusion on digestibility and mineral availability in cereal blends. M.S. Thesis. Colorado State University, Fort Collins.

4. Alid, G., Uanez, E., Aguilera, J. M., Monckeberg, F., and Chichester, C. O. 1981. Nutritive value of an extrusion-texturized peanut protein. J. Food Sci. 46, 948–949.

5. Anderson, R. H., Maxwell, D. L., Mulley, A. E., and Fritsch, C. W. 1976. Effects of processing and storage on micronutrients in breakfast cereals. Food Technol. 30(5), 110–114.

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