Formulation, acceptability, chemical composition and in vitro digestibility of novel snack food and meat ball analogue-Reference-Cited by-同舟云学术

Formulation, acceptability, chemical composition and in vitro digestibility of novel snack food and meat ball analogue

Published:1988 Issue:3 Volume:38 Page:243-249
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Youssef M. M.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01092863.pdf

Reference20 articles.

1. Abdel-Aal EM, Shehata AA, El-Mahdy AR, Youssef MM (1986) Extractability and functional properties of some legume proteins isolated by three different methods. J Sci Food Agric 37: 553?559

2. AOAC (1980) Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC

3. Balmaceda E, Rha C (1974) Spinning of zein. J Food Sci 39: 226?229

4. Boulet M, Castaigne F, Rield RR (1983) Review: Parameters influencing spun protein fiber properties 1- Dopa preparation. Science Des Aliments 3: 323?350

5. Chahine MH, Brothers JA (1980) Method of preparing a high-protein snack food. United State Patent 4212 892 (C.F FSTA 13: 3G 209)

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