Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions-Reference-Cited by-同舟云学术

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Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions

Published:1991-03 Issue:2 Volume:56 Page:443-447
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

GUJSKA ELZBIETA,KHAN KHALIL

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05299.x/fullpdf

Reference50 articles.

1. Gelatinization of corn grits by roll-and extrusion cooking;Anderson;Cereal Sci. Today,1969

2. Instant CMS food blends for world-wide feeding;Anderson;Cereal Sci. Today,1971

3. Development and evaluation of an extrusion-texturized peanut protein;Aguilera;J. Food Sci.,1980

4. Air classification and extrusion of navy bean fraction;Aguilera;J. Food Sci.,1984

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3. Composition of Raw and Processed Dry Beans and Other Pulses;Dry Beans and Pulses;2021-12-17

4. Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits;Food Science & Nutrition;2018-08-22

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