Evaluation of Corn Protein Concentrate: Extrusion Study
- 1 September 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (5) , 1257-1259
- https://doi.org/10.1111/j.1365-2621.1985.tb10456.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- RESPONSE SURFACE ANALYSIS OF EGG WHITE GELLING PROPERTIES IN A MEAT LOAF ANALOGJournal of Food Process Engineering, 1980
- CORN PROTEIN CONCENTRATE: FUNCTIONAL AND NUTRITIONAL PROPERTIESJournal of Food Science, 1979
- Textural Analysis of CheeseJournal of Dairy Science, 1979
- ENGINEERING ANALYSIS OF SOY DOUGH RHEOLOGY IN EXTRUSIONJournal of Food Process Engineering, 1978