Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00993.x/fullpdf
Reference24 articles.
1. CORN-BASED FOODS USED IN FOOD AID PROGRAMS: STABILITY CHARACTERISTICS?A REVIEW
2. FULL-FAT SOY FLOUR EXTRUSION COOKED: PROPERTIES AND FOOD USES
3. WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE-BASED DIETS
4. ROLE OF LIPIDS IN TAIWANESE FLAKY SNACK
Cited by 51 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. Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents;Foods;2024-07-30
2. Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture;Trends in Food Science & Technology;2023-03
3. Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing;Foods;2023-02-22
4. Development of Grain-Based Protein Rich Extruded Snack Foods Using D-Optimal Mixture Design;Journal of Biobased Materials and Bioenergy;2023-02-01
5. Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3