Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine-Reference-Cited by-同舟云学术

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Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine

Published:1983-05 Issue:3 Volume:31 Page:488-492
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bjoerck Inger,Noguchi Akinori,Asp Nils Georg,Cheftel Jean Claude,Dahlqvist Arne

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00117a006

Cited by 49 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

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3. Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking;Foods;2021-10-09

4. Utilization of pelleted and extruded feed by blunt snout bream Megalobrama amblycephala : Insights from growth performance, health status and feed cost;Journal of Animal Physiology and Animal Nutrition;2021-03-26

5. Consumption of identically formulated foods extruded under low and high shear force reveals that microbiome redox ratios accompany canine immunoglobulin A production;Journal of Animal Physiology and Animal Nutrition;2020-07-23

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