Protein Insolubilization and Starch Gelatinization of Mechanically Deboned Chicken Meat and Cornstarch During Twin-Screw Extrusion-Reference-Cited by-同舟云学术

Protein Insolubilization and Starch Gelatinization of Mechanically Deboned Chicken Meat and Cornstarch During Twin-Screw Extrusion

Published:1992-06 Issue:6 Volume:71 Page:1087-1095
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

ALVAREZ V.B.,OFOLI R.Y.,SMITH D.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/71/6/1087/4292274/poultrysci71-1087.pdf

Reference49 articles.

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2. Effect of extruder die temperature on texture and microstructure of restructured mechanically deboned chicken and corn starch;Alvarez;Food Struct.,1991

3. Restructuring of mechanically deboned chicken and non-meat binders in a twin-screw extruder;Alvarez;J. Food Sci.,1990

4. Official Methods of Analysis,1984

5. Asp, N. G., and I. Bjorck, 1982. Effects of extrusion cooking on the nutritional value. Pages 181–208 in: Proceedings of 7th World Cereal and Bread Congress, Prague, Czechoslovakia.

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