Texturized proteins: Fabrication, flavoring, and nutrition∗-Reference-Cited by-同舟云学术

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Texturized proteins: Fabrication, flavoring, and nutrition∗

Published:1978-11 Issue:2 Volume:10 Page:147-207
ISSN:0099-0248
Container-title:C R C Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:C R C Critical Reviews in Food Science and Nutrition

Author:

Kinsella John E.,Franzen Kay L.

Publisher

Informa UK Limited

Subject

General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408397809527248

Reference233 articles.

1. Aguilera, J. M. 1976. “Texturization of Foods: Raw Materials, Processes and Products”. Cornell University. Ph.D. thesis

2. Protein Food Technologies and the Politics of Food: An Overview

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