Background Studies in the Modeling of Extrusion Cooking Processes for Soy Flour Doughs-Reference-Cited by-同舟云学术

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Background Studies in the Modeling of Extrusion Cooking Processes for Soy Flour Doughs

Published:1985-03 Issue:1 Volume:1 Page:33-38
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnol Progress

Author:

Luxenburg L. A.,Baird D. G.,Joseph E. G.

Publisher

Wiley

Subject

Biotechnology

Reference14 articles.

1. Food Extrusion;Harper;Crit. Rev. Food Sci. Nut., J.,1978

2. PHYSICO-CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION

3. A VISCOSITY MODEL FOR A COOKING DOUGH

Cited by 15 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. Hypotheses concerning structuring of extruded meat analogs;Current Research in Food Science;2023

2. The Consistency Factor and the Viscosity Exponent of Soybean-Protein-Isolate/Wheat-Gluten/Corn-Starch Blends by Using a Capillary Rheometry;Molecules;2022-10-08

3. A Viscosity Model for Soy White Flakes-Based Aquafeed Dough in a Single Screw Extruder;Journal of Food Process Engineering;2016-03-16

4. Rheological Characterization and CFD Simulation of Soy White Flakes Based Dough in a Single Screw Extruder;Journal of Food Process Engineering;2016-03-15

5. Extrusion Processes for Foods;Introduction to Food Engineering;2014

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