Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)-Reference-Cited by-同舟云学术

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Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)

Published:2000-09 Issue:6 Volume:65 Page:1009-1015
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Chavez-Jauregui R.N.,Silva M.E.M.P.,Arěas J.A.G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb09408.x/fullpdf

Reference44 articles.

1. SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS

2. S Akhnazarova, and V. Kafarov, 1982 . Experiment optimization in chemistry and chemical engineering . Moscow. Mir Publishers. 312 p.

3. Extrusion of food proteins

4. AOAC., 1980 . Official Methods of Analysis , 13thed. Washington D. C.:Association of Official Analytical Chemists, pp1089 -1099 .

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