Texture-Structure Relationships in Texturized Soy Protein IV. Influence of Process Variables on Extrusion Texturization
- 1 January 1978
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 11 (1) , 1-6
- https://doi.org/10.1016/s0315-5463(78)73151-2
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Modifications to Improve the Operational Efficiency, Process Control and Versatility of the Brabender Laboratory ExtruderCanadian Institute of Food Science and Technology Journal, 1976
- Texture-Structure Relationships in Texturized Soy Protein. III. Textural Evaluation of Extruded ProductsCanadian Institute of Food Science and Technology Journal, 1976
- SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSISJournal of Food Science, 1976
- Research Needs in Extrusion Cooking and FormingTransactions of the ASAE, 1973
- Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean ProductCanadian Institute of Food Science and Technology Journal, 1972