PROTEIN QUALITY EVALUATION OF AN INSTANT BEAN POWDER PRODUCED BY DRY HEAT PROCESSING-Reference-Cited by-同舟云学术

PROTEIN QUALITY EVALUATION OF AN INSTANT BEAN POWDER PRODUCED BY DRY HEAT PROCESSING

Published:1977-03 Issue:2 Volume:42 Page:553-554
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CARVALHO C. C. C.,JANSEN G. R.,HARPER J.M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb01548.x/fullpdf

Reference11 articles.

1. R.M. Bateson, and J.M. Harper, 1970 . Apparatus and process for puffing food products. U.S. Patent No. 3.746.546.

2. J.O. Benson, 1966 . Puffing food products. U.S. Patent No. 3.253,533.

3. H.K. Burr, and S. Ken, 1967 , Factors influencing the cooking rate of stored dry beans . Proc. Eighth Research Conference on Dry Beans, Bellaire, Michigan, USDA Res. Service, WRRL, Albany, Calif., ARS74-41, p.50 .

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