Continuous extrusion cooking of cottonseed kernels and of partially defatted meal-Reference-Cited by-同舟云学术

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Continuous extrusion cooking of cottonseed kernels and of partially defatted meal

Published:1969-12 Issue:12 Volume:46 Page:673-677
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Clark S. P.¹

Affiliation:

1. ; Oilseed Products Research Center; Texas A & M University; College Station Texas 77843

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference8 articles.

1. Production and nutritional evaluation of extrusion-cooked full-fat soybean flour

2. United Nations PAG, WHO/FAO/UNICEF, Nutrition Document R. 4/add. 6 1965

3. The reduction of free gossypol in cottonseed by pressure cooking

4. American Oil Chemists Society “Official and Tentative Methods,” 2nd Edition Chicago, Illinois

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. DNA Degradation of Genetically Modified Cottonseed Meal During Feed Processing;Applied Biochemistry and Biotechnology;2012-11-28

2. Chemical and nutritional changes in foods during extrusion;Critical Reviews in Food Science and Nutrition;1990-01

3. Biochemical and nutritional considerations of gossypol intake;Male Fertility and Its Regulation;1985

4. EFFECTS OF SCREW RESTRICTIONS ON THE PERFORMANCE OF AN AUTOGENOUS EXTRUDER;Journal of Food Process Engineering;1979-10

5. Food extrusion;C R C Critical Reviews in Food Science and Nutrition;1979-02

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