Characterization of extruded-expelled soybean flours-Reference-Cited by-同舟云学术

Characterization of extruded-expelled soybean flours

Published:2001-08 Issue:8 Volume:78 Page:775-779
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Crowe Troy W.¹,Johnson Lawrence A.¹²,Wang Tong¹

Affiliation:

1. ; Department of Food Science and Human Nutrition; Iowa State University; 1041 Food Science Building 50011 Ames IA

2. ; Center for Crops Utilization Research; Iowa State University; 50011 Ames IA

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference13 articles.

1. Dry Extrusion as an Aid to Mechanical Expelling of Oil from Soybeans;Nelson;J. Am. Oil Chem. Soc.,1987

2. Dry Extrusion-Mechanical Expelling;Said;INFORM,1998

3. Protein Degradability, Amino Acid Composition, Trypsin Inhibitor and Urease Activity of Raw and Heat-Treated Fullfat Soybean;Eweedah;Arch. Anim. Nutr.,1997

4. Effects of Extrusion and Expelling on the Nutritional Quality of Conventional and Kunitz Trypsin Inhibitor-Free Soybeans;Zhang;Poult. S i.,1993

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