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Protein functionality modification by extrusion cooking

✍ Scribed by Mary Ellen Camire

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of extrusion cooking on protein m

✍ Thomas Fischer 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 191 KB

Continuous Gel Formation by HTST Extrusi

✍ N. KITABATAKE; D. MÉGARD; J. C. CHEFTEL 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 797 KB

Modifications to Physicochemical and Nut

✍ Martín-Cabrejas, María A.; Jaime, Laura; Karanja, Caroline; Downie, Andrew J.; P 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 116 KB

Macromolecular modifications of manioc s

✍ P. Colonna; C. Mercier 📂 Article 📅 1983 🏛 Elsevier Science 🌐 English ⚖ 872 KB

Relationships between processing conditi

✍ Guy Della Valle; L Quillien; J Gueguen 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 800 KB

Protein nutritional value of extrusion-c

✍ Maria Aparecida Campos; JoséA.G. Arêas 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 550 KB