EXTRUSION AND ROLL‐COOKING OF CORN‐SOY‐WHEY MIXTURES
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1) , 225-227
- https://doi.org/10.1111/j.1365-2621.1978.tb09777.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSISJournal of Food Science, 1976
- Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and SteamingStarch ‐ Stärke, 1970
- Chemical Determination of Tryptophan in ProteinsAnalytical Chemistry, 1949
- Chemical Determination of TryptophanAnalytical Chemistry, 1948