Enzyme?Pretreatment of Pinto Bean High Protein Fraction and Time of Blending Corn Meal Affects Extrudate Properties-Reference-Cited by-同舟云学术

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Enzyme?Pretreatment of Pinto Bean High Protein Fraction and Time of Blending Corn Meal Affects Extrudate Properties

Published:1993-11 Issue:6 Volume:58 Page:1404-1406
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CZARNECKI ZBIGNIEW,GUJSKA EUBIETA,KHAN KHALIL

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06193.x/fullpdf

Reference25 articles.

1. SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS

2. Textural Properties of Extruded Plant Protein Blends

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions;International Journal of Food Properties;2015-03-18

2. Functionality of Protein-Fortified Extrudates;Comprehensive Reviews in Food Science and Food Safety;2013-09

3. RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA (VIGNA UNGUICULATA)-BASED TEMPEH;Journal of Food Process Engineering;2009-07

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