実需者ニーズに対応した食品加工技術の開発と実用化
Author:
Affiliation:
1. Department of Industrial Engineering and Management, College of Industrial Technology, Nihon University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/24/1/24_22621/_pdf
Reference37 articles.
1. 1) R&D Union of Extrusion Cooking Technology for Food Industry ed.; “Extrusion Cooking” (in Japanese), Kourin, Tokyo, Japan, 1987.
2. 2) Z. Tamdor; “Engineering Principles of Plastic Extrusion”, Van Nostrand Reinhold, New York, 1970.
3. 3) W. T. Atkinson; US Patent, 3488770 (1970)
4. 4) S. Isobe, A. Noguchi; “High moisture extrusion with twin screw extruder—fate of soy protein during repetition of extrusion cooking—” (in Japanese), Nippon Shokuhin Kogyo Gakkaishi, 34, 456-461 (1987).
5. 5) S. Isobe, A. Noguchi; “High moisture extrusion with twin screw extruder (Part 2)” (in Japanese), Nippon Shokuhin Kogyo Gakkaishi, 35, 471-479 (1988).
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