Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch-soybean protein mixtures
- 1 January 1992
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 18 (2) , 119-124
- https://doi.org/10.1016/0144-8617(92)90133-b
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Role of maltodextrin in promoting structure formation in extruded soya isolateCarbohydrate Polymers, 1991
- Structure of protein texturates obtained by thermoplastic extrusionMolecular Nutrition & Food Research, 1990
- Reinvestigation of potato starch volume during the sorption processCarbohydrate Polymers, 1985
- Effect of Rheological Properties of Compounds on Fiber Formation in Mixtures of Incompatible PolymersInternational Journal of Polymeric Materials and Polymeric Biomaterials, 1982