Factors Affecting Puffing and Sensory Characteristics of Extruded Egg Products ,-Reference-Cited by-同舟云学术

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Factors Affecting Puffing and Sensory Characteristics of Extruded Egg Products ,

Published:1981-09 Issue:9 Volume:60 Page:2091-2097
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

FRONING G.W.,CLEGG JANE,LONG CAROL

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/60/9/2091/4489704/poultrysci60-2091.pdf

Reference10 articles.

1. Cereal laboratory methods;American Association of Cereal Chemists,1962

2. Official methods of Associaiation of Official Analytical Chemists;Association of Official Analytical Chemists,1975

3. Extrusion cooking of cereals and soybeans. Part I;Conway;Food Prod. Dev.,1971

4. Extrusion cooking of cereals and soybeans. Part II. Food Prod;Conway;Dev.,1971

5. Functional properties of eggs in puffed products;Froning;Poultry Sci.,1979

Cited by 5 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. Extrusion processing of raw food materials and by-products: A review;Critical Reviews in Food Science and Nutrition;2018-07-12

2. Effect of Heating Temperature and Time on Quality Characteristics of Baked Egg;Korean Journal of Poultry Science;2015-03-31

3. Processed Egg Products: Perspective on Nutritional Values;Handbook of Poultry Science and Technology;2010-04-14

4. New product innovations from eggs;New and Developing Sources of Food Proteins;1994

5. Egg Dehydration;Egg Science and Technology;1986

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