Extrusion of food proteins
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408399209527604
Reference141 articles.
1. Lipid Composition and Hydration Characteristics of Lung Protein Isolates Defatted by Several Solvents
2. Nutritive Value of an Extrusion-Texturized Peanut Protein
3. Interaction of 8-anilino-1-naphthalenesulfonate with rod outer segment membrane
4. Thermodynamische Aspekte der Verträglichkeit von Eiweißen und Polysacchariden in wäßrigen Medien 1. Mitt. Theoretische Vorstellungen über den Zerfall des Systems Wasser-Eiweiß-Polysaccharid in flüssige Phasen
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