Pasta‐Like Product from Pea Flour by Twin‐Screw Extrusion-Reference-Cited by-同舟云学术

Pasta‐Like Product from Pea Flour by Twin‐Screw Extrusion

Published:1999-07 Issue:4 Volume:64 Page:671-678
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang N.¹,Bhirud P.R.¹,Sosulski F.W.²,Tyler R.T.¹

Affiliation:

1. Authors Wang, Bhirud and Tyler are affiliated with the Dept. of Applied Microbiology & Food Science, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8.

2. Author Sosulski is with the Dept. of Plant Sciences, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8. Direct inquiries to Dr. N. Wang.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15108.x

Reference28 articles.

1. SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS

2. Effect of high‐temperature drying of pasta on quality parameters and on solubility, gel electrophoresis, and reversed‐phase high performance liquid chromatography of protein components;Aktan B.;Cereal Chem,1992

3. Gelatinization of corn grits by roll and extrusion cooking;Anderson R.A.;Cereal Sci. Today,1969

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