PROTEIN-FORTIFIED EXTRUDED FOOD PRODUCTS

被引:0
|
作者
CONWAY, HF [1 ]
ANDERSON, RA [1 ]
机构
[1] USDA,ARS,NO REG RES LAB,PEORIA,IL 61604
来源
CEREAL SCIENCE TODAY | 1973年 / 18卷 / 04期
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:94 / 97
页数:4
相关论文
共 50 条
  • [21] Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein
    Hye-Rin Park
    Ga-Hyun Kim
    Yeseul Na
    Ji-Eun Oh
    Mi-Sook Cho
    Food Science and Biotechnology, 2021, 30 : 653 - 661
  • [22] The effect of low shear on the development of fortified extruded rice products
    Ayoub, Ali
    Liu, Yankai
    Miller, Dennis D.
    Rizvi, Syed S. H.
    STARCH-STARKE, 2013, 65 (5-6): : 517 - 526
  • [23] Micronutrient and Protein-Fortified Whole Grain Puffed Rice Made by Supercritical Fluid Extrusion
    Paraman, Ilankovan
    Wagner, Michael E.
    Rizvi, Syed S. H.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (44) : 11188 - 11194
  • [24] Assessment of the quality of cottage cheese produced from standard and protein-fortified skim milk
    Hallab, Rami
    Kohen, Camila
    Grandison, Max A.
    Lewis, Michael J.
    Grandison, Alistair S.
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2007, 60 (02) : 69 - 73
  • [25] Soy protein-fortified expanded extrudates: Baseline study using normal corn starch
    de Mesa, Normell Jhoe E.
    Alavi, Sajid
    Singh, Narpinder
    Shi, Yong-Cheng
    Dogan, Hulya
    Sang, Yijun
    JOURNAL OF FOOD ENGINEERING, 2009, 90 (02) : 262 - 270
  • [26] DEVELOPMENT AND ACCEPTABILITY OF 4 PROTEIN-FORTIFIED FOODS TO SUPPLEMENT IRANIAN SCHOOL LUNCH PROGRAM
    HOWAT, P
    CARDWELL, JT
    MARSHALL, JT
    ROSENBERGER, SE
    AMMERMAN, G
    BROOKS, GM
    ROGERS, RW
    MISSISSIPPI AGRICULTURAL & FORESTRY EXPERIMENT STATION BULLETIN, 1977, (860): : 1 - 13
  • [27] Vitamin retention in extruded food products
    Athar, N
    Hardacre, A
    Taylor, G
    Clark, S
    Harding, R
    McLaughlin, J
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2006, 19 (04) : 379 - 383
  • [28] Inulin content of fortified food products in Thailand
    Chaito, Chanantita
    Judprasong, Kunchit
    Puwastien, Prapasri
    FOOD CHEMISTRY, 2016, 193 : 102 - 105
  • [29] STORAGE STABILITY OF PROTEIN-FORTIFIED FLOUR BLEND A CONTAINING SODIUM STEAROYL-2-LACTYLATE
    BEAN, MM
    MECHAM, DK
    HANAMOTO, MM
    CEREAL SCIENCE TODAY, 1972, 17 (09): : 276 - &
  • [30] Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production
    Canonico, Laura
    Zannini, Emanuele
    Ciani, Maurizio
    Comitini, Francesca
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 145